Turkey Florentine
Recipe from Family Circle

Served over noodles, this saucy turkey and spinach combo makes a satisfying low-calorie meal. Swiss cheese and nutmeg pleasantly flavor the creamy sauce made with fat-free half-and-half.

Turkey Florentine

by 2  people

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  • 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
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.
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.
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.
Nutrition information
Per Serving: cal. (kcal) 397, Fat, total (g) 6, chol. (mg) 119, sat. fat (g) 3, carb. (g) 39, fiber (g) 4, pro. (g) 43, sodium (mg) 517, Percent Daily Values are based on a 2,000 calorie diet
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