Quick and Easy Turkey with Egg Noodles

Prep Time 10 min
Cook Time 20 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 medium onion
  • 1 bunch green onions
  • 1 (10 oz.) pkg. frozen carrots
  • 2 tbsps. all-purpose flour
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (14 1/2 oz.) can chicken broth
  • 3 cups cooked turkey
  • 1 cup frozen peas
  • Hot cooked egg noodles

Directions

  • Step 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.

  • Step 2

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

  • Step 3

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

  • Step 4

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

Serving size
(1/4 of recipe)

  • Calories 480
  • Calories from Fat110g
  • Total Fat 13g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 140mg
  • Sodium 900mg
  • Potassium 0mg
  • Total Carbohydrates 49g
  • Dietary Fiber 6g
  • Sugars 8g
  • Protein 40g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet