Turkey Florentine - cooking recipe

Ingredients

4 turkey breast cutlets, cut into 1-inch pieces (about 1 lb. total)
1/8 teaspoon salt
1/4 teaspoon salt
1 large onion, chopped
1/2 lb mushroom, 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 Baby Spinach
2 tablespoons grainy mustard
1/2 cup reduced-fat swiss cheese, shredded (such as Alpine Lace)
2 cups egg noodles, cooked

Preparation

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.
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.
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.