Turkey Pot Pie Pasta

Turkey Pot Pie Pasta - Makes 4 - 6 servings 1/4 cup plus 2 tablespoons all-purpose flour, divided 3/4 teaspoon salt, divided 3/4 teaspoon ground black pepper, divided 1 pound turkey cutlets, cut in bite sized pieces 4 tablspoons butter, divided 2 cups chicken broth 3 cups frozen mixed vegetables, thawed 1/c cup reduced-fat sour cream 1 (16-ounce) package angel hair pasta, cooked according to package directions and kept warm. In a shallow dish, combine 1/4 cup flour, 1/2 teaspon salt, 1/2 teaspoon pepper. Dredge turkey cutlets in flour mixture. In a large nonstick skiller, melt 2 tablespoons butter over medium high heat. Add turkey, and cook for 1 to 2 minutes per side, or until lightly browned, in batches, if necessary. Remove from pan; set aside, and keep warm. Melt remaining 2 tablespoons butter in skillet over medium heat. Whisk in remaining 2 tablespoons flour until mixture is smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in chicken broth. Stir in vegetables; cook for 8 to 10 minutes, or until mixture is thickened and bubbly. Stir in sour cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add turkey cutlets to creamed mixture and serve over hot cooked pasta. Happy Baking! Other Judd related blogs/articles you might be interested in: Family Blog  or    BellaOnline Cleaning