Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Arrowroot | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound ground lean turkey
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- ½ pound fresh mushrooms, sliced
- 2 tablespoons arrowroot
- ¾ cup chicken broth
- ¾ cup white wine
- pinch red (cayenne) pepper
- 1 teaspoon poppy seeds
- 1 cup plain low-fat yogurt
Directions
In a large non-stick skillet, brown the turkey, about 10 minutes.
Drain, remove from pan and keep warm.
Heat oil in skillet and cook onion and garlic until softened.
Add mushrooms and cook until soft.
Stir in arrowroot, broth, and wine and bring to a simmer.
Stir until sauce thickens.
Add salt, pepper and poppy seeds.
Return turkey to skillet and simmer, stirring, about 5 minutes.
Remove from heat; stir in yogurt.