6 oz. whole wheat rotini (spiral pasta)
12 oz. turkey tenderloin, cut into thin strips (left over turkey works great)
1 (8-oz.) pkg. sliced crimini mushrooms*
1/2 cup finely chopped onion
1 tablespoon all-purpose flour
3/4 cup lower-sodium beef broth
1/2 cup fat-free sour cream
2 teaspoons chopped fresh dill
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1. Cook pasta according to package directions; drain. Return to pot; cover to keep warm.
2. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat until hot. Add turkey; cook 2 minutes or until browned, stirring occasionally. Remove turkey.
3. .Add mushrooms and onion to skillet; reduce heat to medium. Cook 5 to 6 minutes or until well-browned, stirring occasionally. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth; bring to a boil over high heat. Boil 2 minutes or until slightly thickened, stirring constantly.
4. Reduce heat to medium-high; stir in turkey and any accumulated juices, sour cream, dill and mustard. Cook 1 minute or until hot and no longer pink in center, stirring constantly. Serve over pasta; sprinkle with pepper.
A brown crimini mushroom is the same thing as a portobella (portabella, portabello). When recipes call for crimini mushrooms they are usually referring to the smaller (around 2″) mushrooms and if your recipe refers to portabella mushrooms look for the very large fungus (around 4 – 6″ in diameter).
Read more from GourmetSleuth.com: http://www.gourmetsleuth.com/Dictionary/C/Crimini-mushroom-6433.aspx#ixzz2MlyOQFPo