Turkey Paprikash

By Tonya_Speed

NUTRITION per serving: 530 Calories; 7g Fat; 66g Protein; 53g Carbohydrate; 7g Dietary Fiber; 143mg Cholesterol; 180mg Sodium. Exchanges: 3 Grain (Starch); 7 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 10

Ingredients

• 8 ounces whole wheat egg noodles
• 1 (2-lb.) boneless skinless turkey breast half, cut into 1-inch pieces
• 2 tablespoons Hungarian (sweet) paprika, divided
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 (14.5-oz.) can low sodium whole tomatoes in juice
• 1/2 cup water
• 1/2 cup light sour cream

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook noodles according to package directions; drain. In a bowl, toss turkey with 1 tablespoon of paprika; season with salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Working in batches, brown turkey for 3 to 5 minutes; transfer to a plate. Add onion to skillet; cook and stir until tender, 4 to 6 minutes. Return turkey to skillet along with any accumulated juices. Add tomatoes with their juice, remaining paprika and water. Bring to a boil then reduce heat to a simmer. Cook, breaking up tomatoes with a wooden spoon, until turkey is cooked through, 2 to 4 minutes. Remove from heat and stir in sour cream. Adjust seasonings and serve over hot noodles.

SERVING SUGGESTION: Serve steamed broccoli on the side.
GLUTEN FREE: Make sure noodles and tomatoes are gluten free.