Turkey Florentine

By mschweickert

Ingredients

• 4 turkey breast cutlets (about 1 pound total), cut into 1-inch pieces
• 1/8 teaspoon plus 1/4 teaspoon salt
• 1 large onion, chopped
• 1/2 pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup fat-free half-and-half
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon hot red pepper sauce
• 1 6 ounce bag fresh baby spinach
• 2 tablespoons grainy mustard
• 1/2 cup shredded reduced-fat Swiss cheese (such as Alpine Lace)
• 2 cups cooked egg noodles

Preparation

Step 1

Directions

1. Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 teaspoon salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.

2. Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 tablespoons of water to prevent sticking if needed. Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over top and stir. Cook for 1 minute.

3. Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 teaspoon salt. Bring to a boil. Lower heat and simmer 1 minute. Gradually stir in the spinach and cook until wilted. Add turkey and mustard and heat through. Stir in the Swiss cheese until just melted. Serve immediately with cooked noodles.