Fry the turkey breast fillet in the pan in a little oil, defrosting it, then remove it, cut it into bite-sized pieces and continue to fry until golden brown. Add the pepper cut into pieces and fry briefly, not too long, otherwise it will turn bitter. Stir in the cream cheese while adding a little milk until everything is creamy. Add a little tomato paste and fill up with more milk to the desired consistency, stirring well. Season to taste with salt, pepper and chilli powder, possibly a little hot paprika powder can be added.
The sauce goes best with ribbon noodles.
The recipe was created as a leftover in my flat share and everyone is enthusiastic. A little tip: do not use too low-fat cream cheese, I once tried a very lean one with only 7% fat and it curdled.
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