Summary

Ingredients

• 200 g taliatelle, white
• Salt water
• 100 g rocket
• 1 large onion (s)
• 100 g turkey breast
• 2 tablespoon parmesan, freshly grated
• 100 ml poultry broth
• 1 tablespoon olive oil
• 1 clove garlic
• 100 ml sweet cream (19%)

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Instructions

1. Cook the tagliatelle in salted water according to the instructions on the packet until al dente and drain. Peel and dice the garlic and onions. Chop the rocket and set aside.
2. Season onions and garlic with salt and pepper and sauté in olive oil. Then deglaze with the chicken stock and reduce. Cut the turkey breast into strips and add. Let it steep for a moment and fold in the cream and the previously chopped rocket.
3. Stir the drained ribbon noodles into the sauce, arrange in a deep plate and finish with grated Parmesan.