Dilled Stroganoff

This recipe uses baby portabellos and a hint of dill, to knock your socks off.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1 1⁄3 cups  uncooked whole wheat spiral pasta
• 1⁄3 lb lean ground turkey
• 1  medium onion, chopped
• 2 3⁄4 cups  sliced baby portabella mushrooms
• 3⁄4 cup water
• 1  tablespoon ketchup
• 1 1⁄2 teaspoons dill weed
• 1  teaspoon  low-sodium beef bouillon granules
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 cup reduced-fat sour cream
•  nonstick cooking spray

Directions

1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray,cook turkey and onion over medium heat until meat is no longer pink;drain.
2. Add mushrooms;cook and stir for 1 minute. Stir in the water,ketchup,dill,bouillon,and Worcestershire sauce. Bring to a boil. Reduce heat;simmer,uncovered,for 8-10 minutes.
3. Stir in sour cream;heat through(do not boil). Drain pasta, serve with turkey mixture.