Serves: 4
Total Calories: 366

1 can (10 ounces) condensed 98% fat-free cream of chicken soup
1/4 cup reduced-fat sour cream
2 tablespoons fat-free (skim) milk
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
3 cups uncooked cholesterol-free noodles (6 ounces)
3/4 pound turkey breast tenderloin or
boneless skinless chicken breast half
2 medium onions, chopped (1 cup)
1 package (8 ounces) sliced mushrooms (3 cups)
2 tablespoons chopped fresh parsley

1. Beat soup, sour cream, milk, Worcestershire sauce and salt with wire whisk until blended set aside. Cook and drain noodles as directed on package.
2. Remove fat from turkey. Cut turkey into 1-inch pieces. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook turkey in skillet about 5 minutes, stirring frequently, until no longer pink in center. Remove turkey from skillet keep warm.
3. Spray skillet with cooking spray. Cook onions in skillet over medium-high heat 3 minutes, stirring constantly. Stir in mushrooms. Cook 4 minutes, stirring frequently reduce heat to low. Stir in soup mixture and turkey. Cook 2 to 3 minutes, stirring frequently, until heated through (do not boil). Serve turkey mixture over noodles. Sprinkle with parsley.

NUTRITION INFORMATION
1 Serving

Calories 355 (Calories from Fat 45)
Fat 5g (Saturated 2g)
Cholesterol 65mg
Sodium 690mg
Carbohydrate 49g (Dietary Fiber 3g)
Protein 31g

% DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 6% Iron 22%

DIET EXCHANGES: 3 Starch, 3 Very Lean Meat, 1 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 366
Calories from Fat: 58

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-HEALTHY CONVENIENCE
-LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH
-LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN
-THE PARTICULARS ON POULTRY
-TIPS FOR DINING OUT
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