3 ounces dried spinach and/or plain fettuccine
1/3 cup fat-free or light dairy sour cream
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoon ground black pepper
Nonstick cooking spray
6 ounces turkey breast tenderloin steak, cut into bite-size strips
1/4 teaspoon salt
1 cup sliced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced Fresh
sage sprigs (optional)
Cook pasta according to package directions; drain and set aside.
Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.
Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.
Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs.
Makes 2 servings.