Turkey escalope with vegetables and spaghetti

Name: Turkey escalope with vegetables and spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Shallots or small onions; 4 Turkey escalope (approx. 150 g each); 2 Tomatoes; 200 g Spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp white pepper; 100 g Whipped cream; 400 ml clear chicken stock (instant); 3 TSP Pesto from the glass (e.g. Italian herbs in oil); 2 TABLESPOONS sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Shallots or small onions
4 Turkey escalope (approx. 150 g each)
2 Tomatoes
200 g Spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp white pepper
100 g Whipped cream
400 ml clear chicken stock (instant)
3 TSP Pesto from the glass (e.g. Italian herbs in oil)
2 TABLESPOONS sauce thickener
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and basil

Directions

1
Peel the shallots. Wash the meat, dab dry. Wash, clean and slice the tomatoes. Cook spaghetti in boiling salted water for about 8 minutes. In the meantime heat oil in a pan.
2
Brown the escalopes on each side. Season with salt and pepper. Add shallots and fry everything for about 5 minutes. Take the meat out and keep warm. Deglaze shallots with cream and chicken soup. Boil down for about 5 minutes at high heat, add tomatoes and 1 teaspoon pesto.
3
Thicken with sauce thickener and season with salt, pepper, lemon juice and dried herbs. Arrange turkey escalopes with noodles, sauce and 1/2 teaspoon of pesto each on preheated plates. Serve garnished with lemon and basil as desired.