INGREDIENTS

  • 4turkey breast cutlets, cut into 1-inch pieces (about 1 lb. total)
  • 1/8 teaspoon salt
  • 1/4 teaspoon salt
  • 1 large onion , chopped
  • 1/2 lb mushrooms , sliced
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon hot red pepper sauce
  • 1 (6ounce)bag baby spinach
  • 2 tablespoons grainy mustard
  • 1/2 cup reduced-fat swiss cheese , shredded (such as Alpine Lace)
  • 2 cups egg noodles, cooked

DIRECTIONS

  1. Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 teaspoon salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.
  2. Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 tablespoons of water to prevent sticking if needed.
  3. Add mushrooms; cook for 5 more minutes, stirring occasionally.Sprinkle flour over top and stir.Cook for 1 minute.
  4. Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 teaspoon salt. Bring to a boil. Lower heat and simmer 1 minute.
  5. Gradually stir in the spinach and cook until wilted.
  6. Add turkey and mustard and heat through.
  7. Stir in the Swiss cheese until just melted.
  8. Serve immediately with cooked noodles.