I serve this over short-cut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped green onions.
—ANITA PINNEY SANTA ROSA, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
5 1/3 cups uncooked whole wheat egg noodles
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1/2 cup golden raisins
Reduced-fat sour cream and chopped green onions, optional
1. Cook noodles according to the package directions.
2. Meanwhile, in a large nonstick skillet, cook turkey, green pepper and onion over medium heat until turkey is no longer pink, breaking up the turkey into crumbles; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in the tomatoes and raisins; heat through.
3. Drain the noodles; serve with turkey mixture. Garnish with sour cream and green onions if desired.