Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 red pepper (s)
- 400 g Hokkaido pumpkin (se) (net weiht)
- 600 g turkey breast fillet (s) or chicken breast fillet
- 2 tablespoons oil
- 1 packet potato noodles (500 g)
- 300 ml broth
- 1 cup crème fraîche
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Clean the fillet, rub dry and cut into small strips. Core the paprika and roughly dice with the pumpkin meat.
- Heat the oil, fry the potato noodles and take them out of the pan. Then fry the fillet in the pan, add the stock and add the peppers plus pumpkin, cook on a low heat for about 15 minutes. Season the poultry noodle pan with salt, pepper and paprika powder.
- Serve with the crème fraîche.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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