turkey breast

Name: turkey breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Spring onions; 400 g cherry tomatoes; 400 g Mushrooms; 300 g Turkey breast fillet; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 1 tablespoon (6 g) sauce thickener; 200 g Cream cheese with buttermilk (8 % fat); 200 g Tagliatelle; 1/2 bunch Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Spring onions
400 g cherry tomatoes
400 g Mushrooms
300 g Turkey breast fillet
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
1 tablespoon (6 g) sauce thickener
200 g Cream cheese with buttermilk (8 % fat)
200 g Tagliatelle
1/2 bunch Basil

Directions

1
Clean and wash spring onions and cut them diagonally into rings. Wash, clean and halve the tomatoes. Clean and halve the mushrooms. Wash turkey, dab dry and cut into strips.
2
Heat the oil in a pan and fry the meat all around. Season with salt and pepper. Add spring onions and mushrooms and fry for 2 minutes. Deglaze with vegetable stock and bring to the boil. Stir in sauce thickener and bring to the boil.
3
Reduce heat. Stir in cream cheese and simmer for about 5 minutes. Cook the pasta for 8 minutes in plenty of boiling salted water. Add tomatoes to the shredded pasta. Wash the basil, dab dry and, except for a few leaves for garnishing, cut finely and put into the shredded tomatoes.
4
Season with salt and pepper. Arrange turkey strips with the noodles on plates. Garnish with basil.