Macaroni with turkey and cheese cream sauce

Name: Macaroni with turkey and cheese cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (500 g) Macaroni; 7-10 Tbsp Salt; 1/2 package (225 g) frozen young peas (fine); 250 g small mushrooms; 275 g Turkey escalope; 2 stem(s) Thyme and flat-leaf parsley; 1 Onion; 3 TABLESPOONS Oil; 7-10 Tbsp freshly ground pepper; 250 ml Vegetable broth (instant); 200 g Whipped cream; 100 g Processed cheese; 7-10 Tbsp Tomato wedges and fresh herbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (500 g) Macaroni
7-10 Tbsp Salt
1/2 package (225 g) frozen young peas (fine)
250 g small mushrooms
275 g Turkey escalope
2 stem(s) Thyme and flat-leaf parsley
1 Onion
3 TABLESPOONS Oil
7-10 Tbsp freshly ground pepper
250 ml Vegetable broth (instant)
200 g Whipped cream
100 g Processed cheese
7-10 Tbsp Tomato wedges and fresh herbs

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime defrost peas for the sauce. Wash and clean the mushrooms and cut them in half as desired. Wash the turkey escalopes, dab dry and cut into cubes of about 1 cm.
2
Wash herbs, chop finely. Peel and finely chop the onion. Heat oil in a pan. Fry the onion, diced turkey and mushrooms for about 5 minutes. Season with salt and pepper. Deglaze with broth and cream, bring to the boil.
3
Stir in processed cheese, herbs and peas and heat. Season again with salt and pepper. Serve the pasta and sauce in portions garnished with tomato wedges and fresh herbs.