Turkey Pot Pie Pasta

By ccavaletti

Ingredients

• 1 ⁄4 cup plus 2 tablespoons all-purpose flour, divided
• 3 ⁄4 teaspoon salt, divided
• 3 ⁄4 teaspoon ground black pepper, divided
• 1 pound turkey cutlets, cut in half crosswise
• 4 tablespoons butter, divided
• 2 cups chicken broth
• 3 cups frozen mixed vegetables, thawed
• 1 ⁄2 cup reduced-fat sour cream
• 1 (16-ounce) package angel hair pasta, cooked according to package directions and kept warm
• We thought it didn't have enough sauce. Double sauce ingredients next time. (Not meat or veggies, though)

Details

Servings 4

Preparation

Step 1

In a shallow dish, combine 1⁄4 cup flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper. Dredge turkey cutlets in flour mixture.

In a large nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add turkey, and cook for 1 to 2 minutes per side, or until lightly browned, in batches, if necessary. Remove from pan; set aside, and keep warm.

Melt remaining 2 tablespoons butter in skillet over medium heat. Whisk in remaining 2 tablespoons flour until mixture is smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in chicken broth. Stir in vegetables; cook for 8 to 10 minutes, or until mixture is thickened and bubbly. Stir in sour cream, remaining 1⁄4 teaspoon salt, and remaining 1⁄4 teaspoon pepper. Serve turkey cutlets over hot cooked pasta. Top with vegetable mixture.

Serve immediately.