Sage and Cream Turkey Fettuccine

• 3 ounces spinach fettuccine
• 13 cup light sour cream or 13 cup nonfat sour cream
• 2 teaspoons flour, all-purpose
• 14 cup reduced-sodium chicken broth
• 1 teaspoon sage
• 18 teaspoon pepper, black ground
• cooking spray
• 6 ounces turkey breast tenderloin steaks
• 14 teaspoon salt
• 1 cup mushroom, fresh
• 2 scallions (green onions)
• 1 garlic clove, minced
• sage, fresh

1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a small bowl, stir together sour cream and flour until smooth.
3. Gradually stir in broth until smooth.
4. Stir in snipped or dried sage and pepper; set aside.
5. Coat an unheated 8-inch skillet with nonstick cooking spray.
6. Preheat over medium-high heat.
7. Sprinkle turkey with salt.
8. Add turkey, mushrooms, green onions, and garlic to hot skillet.
9. Cook and stir about 3 minutes or until turkey is no longer pink.
10. Stir sour cream mixture into turkey mixture in skillet.
11. Cook and stir until thickened and bubbly.
12. Cook and stir for 1 minute more.
13. Serve turkey mixture over hot cooked pasta.
14. If desired, garnish with sage sprigs.

light sour cream, flour, chicken broth, sage, pepper, cooking spray, turkey breast tenderloin, salt, mushroom, scallions, garlic, sage

Taken from www.food.com/recipe/sage-and-cream-turkey-fettuccine-318589 (may not work)