• 3 cloves garlic, crushed and peeled
• 3 medium carrots, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 lb. ground turkey (or beef if preferred)
• 2 tsp. dried thyme
• ¾ tsp. salt
• ¼ tsp. fresh ground pepper
• 2 cups water
• 1 14-ounce can low-sodium beef broth, divided
• 2 cups whole-wheat elbow noodles
• 2 tbsp. Worcestershire sauce
• 2 tbsp. all-purpose flour
• ½ cup fat-free sour cream
• 1 tbsp. fresh parsley, chopped
• 
  

• Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
• Cook turkey in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, approximately 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper. Cook until the vegetables start to soften, 5 to 7 minutes and stir often.
• Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
• Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the turkey mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (if desired).

Read More 1 Comment | Posted by Anonymous |

1 Comment

1. Laceymade on 12/2/09, 7:36 PM

   that looks so good! making me hungry.