Summary

Ingredients

• 4 turkey schnitzel
• 250 g mozzarella
• 2 bell pepper (s)
• 200 g mushrooms, sliced
• 140 g tomato paste
• 500 g tomato (s), passed
• 2 tablespoons oil
• 4 cloves garlic
• 1 chilli pepper (jalapeno)
• 250 g pasta
• salt
• pepper
• basil
• oregano

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Instructions

1. Season turkey schnitzel with salt and pepper on both sides. Grill over medium-high heat for 5 minutes on each side.
2. Top each schnitzel with mozzarella slices and continue grilling for 3-5 minutes until the mozzarella is melted. Ensure the turkey reaches an internal temperature of 74 °C (165 °F).
3. For the sauce: if using jarred mushrooms, drain them thoroughly. Heat 2 tablespoons oil in a saucepan over medium heat and add the mushrooms. Fry for 2-3 minutes if desired.
4. Add the tomato puree, tomato paste, 3 finely chopped garlic cloves, and diced jalapeno pepper to the saucepan. Season with salt, pepper, basil, and oregano.
5. Simmer the sauce over medium heat for 10-15 minutes, stirring every 2-3 minutes. During the final 2-3 minutes, add the bell peppers cut into small cubes.
6. While the sauce cooks, bring salted water to a boil. Add 1 pressed or sliced garlic clove to the water, then add the pasta and cook according to package directions.