Ha, that sounds so nasty. By “dumpy,” I mean this is another one-pot-dump-some-on-your-plate meal. It does not make for the most attractive photos, but these kind of meals always taste grrrr-reat!
Another one from a magazine-lette: “Heart-Healthy Living” from Better Homes & Gardens
4 ounces (1 cup) whole-wheat pasta, dry
8 ounces light sour cream
2 Tbsp flour (I used whole-wheat flour)
1 pound turkey tenderloin, sliced (I used a little shy of 1 pound of ground turkey)
8 ounces fresh sliced mushrooms
2 cups fresh broccoli florets (I used a whole bag of frozen broccoli that was thawed)
1 1/2 cups chicken broth
salt, pepper, garlic powder
-Cook noodles, drain and set aside
-Stir the sour cream and flour together, set aside
-In a large skillet coated w/cooking spray, saute the turkey, mushrooms, and broccoli until turkey is done and veggies are crisp tender. Season well with salt, pepper, garlic powder.
-Add the chicken broth and bring to a boil, then stir in the sour cream mixture
-Cook and stir until bubbly and thickened
-Serve over pasta and top w/parmesan cheese if desired