Turkey Florentine

Served over noodles, this saucy turkey and spinach combo makes a satisfying low-calorie meal. Swiss cheese and nutmeg pleasantly flavor the creamy sauce made with fat-free half-and-half.

Turkey Florentine
Servings: 4 Prep 15 mins Cook 18 mins


  • 4 turkey breast cutlets (about 1 pound total), cut into 1-inch pieces
  • 1/8 teaspoon plus 1/4 teaspoon salt
  • 1 large onion, chopped
  • 1/2 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon hot red pepper sauce
  • 1 6 ounce bag fresh baby spinach
  • 2 tablespoons grainy mustard
  • 1/2 cup shredded reduced-fat Swiss cheese (such as Alpine Lace)
  • 2 cups cooked egg noodles

Make It

1. Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 teaspoon salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.

2. Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 tablespoons of water to prevent sticking if needed. Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over top and stir. Cook for 1 minute.

3. Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 teaspoon salt. Bring to a boil. Lower heat and simmer 1 minute. Gradually stir in the spinach and cook until wilted. Add turkey and mustard and heat through. Stir in the Swiss cheese until just melted. Serve immediately with cooked noodles.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 397, Fat, total (g): 6, chol. (mg): 119, sat. fat (g): 3, carb. (g): 39, fiber (g): 4, pro. (g): 43, sodium (mg): 517, Percent Daily Values are based on a 2,000 calorie diet.