Turkey Stroganoff

3 cups farfalle pasta
1 tablespoon olive oil
500g Ingham Turkey Breast Steaks, cut into thin strips diagonally
1 large brown onion, thinly sliced
1 teaspoon paprika
300g button mushrooms, quartered
4 tablespoons tomato paste
1 tablespoon wholegrain mustard
150g light sour cream
150ml skim milk

Cook pasta as per packet directions.

Heat the oil in a large frying pan over a medium - high heat. Cook turkey for 5 minutes, or until browned. Remove from pan with a slotted spoon to drain any juices and set aside.

Reduce heat to medium, cook onion and paprika in same pan for 2 minutes, or until onion has softened. Add mushrooms and cook for 3 minutes or until they are tender. Return turkey to pan, stir through tomato paste and mustard. Combine ingredients well.

Reduce heat to low, add sour cream and milk, stirring to combine for 1 minute or until just heated through.

Serve stroganoff over drained pasta with green salad, garnish with chives.

Serves 2-4