Quick and Easy Turkey with Egg Noodles

10 min
20 min
4 to 6 servings

INGREDIENTS:

• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 medium onion, chopped
• 1 bunch green onions, sliced into 1/2-inch pieces
• 1 (10 oz.) package frozen carrots
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14 1/2 oz.) can chicken broth
• 3 cups cooked turkey, cut into 1-inch strips
• 1 cup frozen peas
• Hot cooked egg noodles

PREPARATION DIRECTIONS:

1. 1.
   HEAT oil in large skillet over medium-high heat. Add chopped onion. Cook and stir until tender. Add green onions and carrots. Cook and stir 3 minutes. Reduce heat to low. Stir in flour, tarragon, thyme, salt and pepper. Stir 1 minute.


2. 2.
   STIR in chicken broth. Increase heat to medium high; cook 4 to 5 minutes, or until carrots are tender and sauce is thickened.


3. 3.
   ADD turkey and peas. Simmer 2 to 3 minutes more. Serve immediately over hot egg noodles.


4. TIP
   Boneless, skinless chicken breast pounded to 1⁄4-inch thickness can be substituted for the turkey.