Turkey pasta in lemon cream

Name: Turkey pasta in lemon cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 1 Onion; 500 g Broccoli; 500 g Turkey escalope; 400 g wide ribbon noodles; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 200 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 1/2 TEASPOON Curry Powder; 1/2 Organic Lemon; 7-10 Tbsp Chives

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

On the way home, buy broccoli, meat, pasta, lemon and cream, and in no time these five ingredients become a favourite meal for the whole family

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
1 Onion
500 g Broccoli
500 g Turkey escalope
400 g wide ribbon noodles
2 TABLESPOONS Butter
2 TABLESPOONS Flour
200 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
1/2 TEASPOON Curry Powder
1/2 Organic Lemon
7-10 Tbsp Chives

Directions

1
Boil up plenty of salted water for the pasta. Peel and finely chop the onion. Clean and wash the broccoli and cut into florets. Rinse meat, dab dry and cut into pieces of about 2 cm. Cook pasta in boiling salted water according to package instructions. Add broccoli 5 minutes before the end of cooking time and cook until done.
2
In the meantime, heat the butter in a large deep frying pan. Brown the meat in it for about 4 minutes. Fry the onion briefly. Dust everything with flour and sauté briefly. Deglaze with cream and 400 ml water while stirring. Bring to the boil, stir in broth and simmer for about 3 minutes. Season to taste with salt, pepper, curry, lemon peel and juice.
3
Drain the pasta and broccoli, add to the meat in the pan, mix and serve. Sprinkle with chives as desired.