Caramelized cherry tomatoes with spaghetti and turkey breast strips

Name: Caramelized cherry tomatoes with spaghetti and turkey breast strips
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g red and yellow cherry tomatoes; 200 g Turkey escalope; 1 Stalk sage; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Asian sauce; 200 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS demerara sugar; 6 TABLESPOONS white balsamic vinegar; 100 ml Poultry stock

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g red and yellow cherry tomatoes
200 g Turkey escalope
1 Stalk sage
4 TABLESPOONS Olive oil
2 TABLESPOONS Asian sauce
200 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS demerara sugar
6 TABLESPOONS white balsamic vinegar
100 ml Poultry stock

Directions

1
Clean and wash the tomatoes. Wash and dice the turkey escalopes. Wash and pluck sage leaves. Heat 1 tablespoon of oil. Fry the diced turkey for about 3 minutes at high heat, turning it over, and season with salt. Stir in the Asian sauce and remove the meat. Prepare noodles in boiling salted water according to package instructions.
2
Add 3 tablespoons of oil to the frying fat. Add tomatoes, season with salt and pepper. Sprinkle with brown sugar, turn. Add sage, caramelise over high heat for about 3 minutes. Drizzle with vinegar, pour on stock, add turkey cubes again, bring to the boil briefly. Arrange the spaghetti in portions on plates