Creamy Turkey Fettuccine

• 6 ounces spinach fettuccine
• 2/3 cup fat-free sour cream
• 4 teaspoons all-purpose flour
• 1/2 cup water
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly cracked black pepper
• 2 cups sliced fresh mushrooms
• 1 bunch green onions, sliced
• 3/4 pound turkey breast tenderloin, cut into strips
• 1/4 teaspoon salt
• 1 teaspoon minced garlic
• vegetable cooking spray

1. Cook pasta according to package directions; drain and set aside
2. While pasta cooks, stir together sour cream, water and flour until smooth. Add thyme and pepper.
3. Heat a large non-stick skillet coated with vegetable cooking spray over medium-high heat. Add mushrooms in a single layer and cook until well browned, cooking in batches if necessary. Add green onions and cook 1 minute. Remove and keep warm.
4. Season turkey with salt; add to skillet and cook just until turkey is cooked through. Add mushrooms and sour cream mixture. Cook, stirring constantly, until thickened, about 2 minutes. Serve over hot cooked pasta.

sour cream, allpurpose, water, thyme, freshly cracked black pepper, mushrooms, green onions, turkey breast tenderloin, salt, garlic, vegetable cooking spray

Taken from food52.com/recipes/34041-creamy-turkey-fettuccine (may not work)