Ingredients
2
cups wide egg noodles or mafalda pasta (8 oz)
1
lb ground turkey
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
medium onion, chopped
1
clove garlic, finely chopped
1
teaspoon salt
1/4
teaspoon pepper
1
pkg (12 oz) frozen broccoli cuts
1
cup chicken broth
2
tablespoons ketchup
2
teaspoons Worcestershire sauce
1
tablespoon cornstarch
2
containers (6 oz each) Greek Fat Free plain yogurt
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in large nonstick skillet, cook turkey, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked; drain.
Add broccoli and 3/4 cup chicken broth. Cook and stir about 5 minutes longer.
In small bowl, stir 1/4 cup chicken broth, ketchup, Worcestershire sauce and cornstarch until blended; stir into turkey mixture. Cook, stirring frequently, until sauce thickens and boils.
Remove skillet from heat, stir in yogurt. Serve over hot cooked noodles.
