SERVES 4 | PREP TIME 15 MINUTES | COOKING TIME 20 MINUTES
456 CALORIES | 35 GRAMS PROTEIN | 45 GRAMS CARBOHYDRATES | 14 GRAMS FAT
INGREDIENTS
8 ounces egg noodles
2 teaspoons extra-virgin olive oil
6 ounces white mushrooms, sliced
1 tablespoon finely chopped onion
1 pound 93% lean ground turkey
1/2 cup water
1 cube chicken bouillon, crumbled
1 tablespoon sweet paprika
2/3 cup 2% Greek yogurt
INSTRUCTIONS
STEP 1
Bring a large pot of lightly salted water to a boil over high heat. Cook pasta according to package instructions and drain. Reserve.
STEP 2
Warm oil in a large skillet over medium Sauté mushrooms and onion, cooking for a few minutes until tender and lightly brown.
STEP 3
Add turkey to the skillet, stirring Once turkey is fully cooked, stir in water and bouillon cube. Season with paprika, salt, and pepper, stirring to combine.
STEP 4
Remove pan from the heat. Stir in yoghurt and immediately serve turkey over pasta.
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