Spaghetti with colorful turkey cream
easy
60 mins
60 mins
Ingredients
- 250 g Spaghetti
- 7-10 Tbsp Salt
- 1 red, yellow and green peppers (approx. 200 g each)
- 400 g Turkey escalope
- 1 medium onion
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 200 ml Broth (instant)
- 200 g Whipped cream
- 1 TABLESPOON Cornstarch
- 100 g Cheese (e.g. Comté; French cheese)
- 4 TABLESPOONS Breadcrumbs
- 50 g Butter or margarine
- 7-10 Tbsp chopped parsley
Directions
- 1
Cook the spaghetti in boiling salted water for about 8 minutes. Then drain, rinse and drain. In the meantime, wash and clean the peppers and cut them into large cubes. Wash the turkey escalopes, dab dry and cut into small pieces. Peel and finely dice the onion. Heat oil in a pan and fry the turkey pieces all around.
- 2
Season with salt and pepper. Remove the turkey pieces and put them aside. Sauté the onion in the frying fat. Add paprika and steam. Dust with sweet paprika and deglaze with broth. Add cream and bring to the boil. Stir cornflour with 1 tablespoon of water until smooth and thicken the sauce. Season with salt and pepper if necessary. Put the turkey pieces back into the sauce. Layer half of the spaghetti in an ovenproof dish. Add the turkey cream and cover with the remaining spaghetti. Coarsely grate the cheese and sprinkle over it.
- 3
Season with salt and pepper if necessary. Put the turkey pieces back into the sauce. Layer half of the spaghetti in an ovenproof dish. Add the turkey cream and cover with the remaining spaghetti. Coarsely grate the cheese and sprinkle over it. Bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes. About 5 minutes before the end of the cooking time, sprinkle the casserole with breadcrumbs, cover with butter flakes and bake until done. Sprinkle with chopped parsley
Nutrition Facts
780 kcal
61 g
39 g
42 g
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