1 lb TURKEY BREAST CUTLETS, cut into 1/2-inch strips
2 tbsp margarine
1/2 tsp salt
1/2 tsp pepper
1/2 c onion, sliced
1 tsp minced garlic
1/2 lb mushrooms, thinly sliced
1 tbsp brandy
1 tbsp flour
1 tsp dried dill weed
3/4 c reduced-sodium chicken bouillon
1 tbsp catsup
1 c non-fat imitation sour cream
8 oz yolk-free noodles, cooked according to package directions
In large non-stick skillet over medium-high heat, saute turkey in margarine 1 to 2 minutes; sprinkle with salt and pepper. Add onion and garlic and saute 1 to 2 minutes. Add mushrooms and saute 1 to 2 minutes or until turkey is no longer pink in center.
Add brandy and cook until liquid is almost evaporated. Sprinkle flour and dill over turkey mixture, stirring 1 minute.
In 1-cup measure combine bouillon and catsup and pour into turkey mixture. Cook 1 to 2 minutes or until slightly thickened. Remove pan from heat and add sour cream, stirring a little in at a time. Reduce heat to medium-low, return mixture to heat and cook 1 to 2 minutes to heat through. To serve, spoon turkey mixture over hot noodles.
Total Calories 448
Total Fat 8 g
% Daily Total Fat 16
Cholesterol 70 g
Sodium 666 mg
Total Carbohydrates 52 g
Protein 41 g