Noodles with turkey ragout

Name: Noodles with turkey ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Turkey Breast; 2 small onions; 125 g Carrots; 400 g Rigatoni (short tubular pasta); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Cayenne pepper; 1 package (500 g) chunky tomatoes; 1 TEASPOON clear chicken stock (instant); 1 jar (45 g; weight of 25 g) Capers; 1 collar Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Turkey Breast
2 small onions
125 g Carrots
400 g Rigatoni (short tubular pasta)
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Cayenne pepper
1 package (500 g) chunky tomatoes
1 TEASPOON clear chicken stock (instant)
1 jar (45 g; weight of 25 g) Capers
1 collar Parsley

Directions

1
Wash the meat, dab dry and dice. Peel onions and cut into slices. Peel, wash and finely dice carrots. Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Heat the oil.
2
Brown meat and onions in it. Season with salt and cayenne pepper. Add carrots and sauté briefly. Deglaze with 200 ml water and tomatoes. Stir in chicken soup and simmer for about 5 minutes. Drain the capers. Wash parsley and chop except for something to garnish. Stir both into the ragout. Season to taste with salt and cayenne pepper.
3
Drain the capers. Wash parsley and chop except for something to garnish. Stir both into the ragout. Season to taste with salt and cayenne pepper. Drain the pasta and arrange on plates with the ragout. Serve garnished with parsley