Ingredients for 2 servings:
1. 3 ounces spinach fettuccine
2. 1/3 cup light sour cream or 1/3 cup nonfat sour cream
3. 2 teaspoons flour, all-purpose
4. 1/4 cup reduced-sodium chicken broth
5. 1 teaspoon sage
6. 1/8 teaspoon pepper, black ground
7. cooking spray
8. 6 ounces turkey breast tenderloin steaks
9. 1/4 teaspoon salt
10. 1 cup mushroom, fresh
11. 2 scallions (green onions)
12. 1 garlic clove, minced
13. sage, fresh

Directions:
1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.
3. Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.
4. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs.

Enjoy your meal!