Turkey rolls with green noodles
easy
40 mins
40 mins
Ingredients
- 4 thinly sliced turkey escalopes (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Pot of basil
- 1 package (100 g) Bacon
- 8 discs Emmental sliced cheese (approx. 20 g each)
- 3 TABLESPOONS Oil
- 400 g green ribbon noodles
- 300 ml clear chicken stock (instant)
- 50 ml dry white wine
- 2 Tomatoes
- 150 g Fresh cream
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp colourful pepper
- 4 wooden skewers
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Wash basil, dab dry, remove leaves, except some for garnishing, from the stalk and spread on the meat. Cover with bacon and cheese and roll up. Stick them together with a wooden skewer. Heat 2 tablespoons of oil in a frying pan and fry the turkey rolls all around for about 10 minutes at medium heat.
- 2
In the meantime, cook the noodles in boiling salted water for 12-15 minutes. Deglaze turkey rolls with chicken soup and wine and cook for another 10 minutes. In the meantime, clean, wash, quarter and seed the tomatoes. Cut into large cubes. Drain the noodles. Heat the remaining fat in a pan and briefly sauté the tomato pieces in it. Add the noodles and mix. Remove the turkey rolls and keep warm. Stir crème fraiche into the stock and bring to the boil.
- 3
Heat the remaining fat in a pan and briefly sauté the tomato pieces in it. Add the noodles and mix. Remove the turkey rolls and keep warm. Stir crème fraiche into the stock and bring to the boil. Stir in the sauce thickener, bring to the boil again and season with salt and pepper. Arrange noodles, turkey and cheese rolls and sauce on plates and serve sprinkled with pepper to taste and garnished with the remaining basil
Nutrition Facts
1000 kcal
78 g
42 g
69 g
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