Turkey pan with tomato-mushroom-sugo

Name: Turkey pan with tomato-mushroom-sugo
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 7-10 Tbsp salt, pepper, 2 tablespoons of oil; 6 small turkey escalopes (approx. 75 g each); 1 Onion; 250 g Mushrooms; 300 g fine ribbon noodles; 1 (400 g) Bag of pasta sauce "Herbs; 7-10 Tbsp Basil for garnishing

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

7-10 Tbsp salt, pepper, 2 tablespoons of oil
6 small turkey escalopes (approx. 75 g each)
1 Onion
250 g Mushrooms
300 g fine ribbon noodles
1 (400 g) Bag of pasta sauce "Herbs
7-10 Tbsp Basil for garnishing

Directions

1
For the pasta, boil about 2 l water with 2 teaspoons of salt. Heat the oil in a large pan. Dab the escalopes dry and fry for about 2 minutes on each side. Season with salt and pepper
2
Peel and finely chop the onion. Clean the mushrooms and rub or wash them with kitchen paper. Cut larger mushrooms in half
3
Cook the pasta in boiling salted water for about 10 minutes. Remove the schnitzel from the pan. Fry mushrooms and onion in hot frying fat until firm. Pour on the sauce
4
Put the schnitzel back into the pan, simmer for 2 minutes and season to taste. Drain the noodles. Arrange and garnish everything