Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey and mushroom stroganoff
Turkey and mushrooms in a paprika sauce with yoghurt and noodles.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm turkey strips cook through in 6 to 8 minutes in the sauce
- Photograph the finished plate
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 475 kcal
- per serving
- Protein
- 50 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Cook the noodles in boiling water, following the packet, then drain them.
Meanwhile, warm the oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, until their liquid has evaporated and they have browned.
Add the onion and cook for 4 minutes, until soft. Add the turkey and paprika and cook for 2 minutes, turning.
Pour in the stock and simmer for 6 to 8 minutes, until the turkey is cooked through and the sauce has reduced a little.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Take the pan off the heat and wait until it stops bubbling, then stir in the yoghurt. Serve over the noodles.
The useful detail
Let the bubbling stop before adding yoghurt. Stirred into a simmering pan its proteins tighten and the sauce turns grainy, and no amount of stirring brings it back.
Make it work for you
One serving is Half the pan over 50 g of noodles (dry weight). You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken breast instead of turkey
Slightly richer, with the same safe endpoint.
Per serving: about 10 kcal more, about 2 g less protein, about 2 g more fat.
Fat-free Greek yoghurt
Sharper, and a little more likely to split, so be sure the pan has stopped bubbling.
Per serving: about 5 kcal less, about the same protein, about 1 g less fat.
Orzo or another small pasta instead of egg noodles
A rounder shape that holds the sauce differently.
Per serving: about 5 kcal less, about 1 g less protein, about 1 g less fat.
Allergens: Removes egg.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
The highest-protein dinner in this group, because turkey breast is very lean and the yoghurt adds more. The noodles carry the carbohydrate.
| Energy | 475 kcal |
|---|---|
| Protein | 50 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Carbohydrate | 45 g |
| of which sugars | 7 g |
| Fibre | 4 g |
| Sodium | 490 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| egg noodles | 100 g | FDC 169731Noodles, egg, dry, enriched | 384 kcal | 14.2 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| mushrooms | 250 g | FDC 169251Mushrooms, white, raw | 55 kcal | 7.7 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| turkey breast | 280 g | FDC 171098Turkey, whole, breast, meat only, raw | 319 kcal | 66.2 g |
| paprika | 1 g | FDC 171329Spices, paprika | 3 kcal | 0.2 g |
| chicken stock | 160 g | FDC 174536Soup, chicken broth, ready-to-serve | 9 kcal | 1.0 g |
| Greek yoghurt | 100 g | FDC 170903Yogurt, Greek, plain, lowfat | 73 kcal | 9.9 g |
| Whole recipe | Divided by 2 | 949 kcal | 99.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality. The yoghurt may separate when thawed; stirring brings most of it back.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving