Turkey strips with mushrooms, peas and ribbon noodles

Name: Turkey strips with mushrooms, peas and ribbon noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Turkey escalope; 250 g small mushrooms; 2 red peppers; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l White wine; 1/4 l Chicken broth (instant); 100 g Whipped cream; 150 g frozen peas; 1-2 TABLESPOONS sauce thickener; 250 g wide ribbon noodles; 1/2 bunch Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Turkey escalope
250 g small mushrooms
2 red peppers
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l White wine
1/4 l Chicken broth (instant)
100 g Whipped cream
150 g frozen peas
1-2 TABLESPOONS sauce thickener
250 g wide ribbon noodles
1/2 bunch Parsley

Directions

1
Cut the turkey meat into strips. Clean, wash and halve the mushrooms. Clean, wash and cut the peppers into pieces. Peel onion and garlic and chop finely. Heat oil in a pan.
2
Brown the meat in it, take it out and season with salt and pepper. Fry the mushrooms, peppers, onion and garlic in the frying fat. Deglaze with wine, stock and cream. Add meat and peas and simmer for 5 minutes at low heat.
3
Stir in the sauce thickener, bring to the boil again. Cook pasta in boiling salted water for 10 minutes. Season turkey strips with salt and pepper. Wash and finely chop the parsley. Drain the noodles and arrange them on a plate with the shredded meat.
4
Sprinkle with parsley.