Sliced turkey Romaine
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turkey breast
- 2 tablespoon olive oil
- 5 slices Parma ham
- salt
- pepper
- Tagliatelle
- 100 g mushrooms, brown
- 150 g cocktail tomatoes
- 75 ml wine, e.g. rosé
- 250 ml chicken broth
- 250 ml cream, or Cremefine
- Parmesan
- sage
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into thin strips. Heat 1 tablespoon of oil in a non-stick pan. Fry the meat in it for about 2 minutes.
- Cut the Parma ham into strips and fry them for about 2 minutes until crispy. Season the meat with salt and pepper and remove.
- Prepare the pasta in boiling salted water according to the instructions on the packet.
- In the meantime, clean, trim and halve the mushrooms. Wash the cherry tomatoes and cut in half. Fry the mushrooms and tomatoes in a pan for 2-3 minutes until golden brown, season with salt and pepper, deglaze with wine, broth and cream.
- Finely chop the sage. Add the meat, sage and ham and simmer for 2-3 minutes. Stir in the sauce thickener and simmer for 1 minute.
- Serve with pasta on preheated plates. Sprinkle with a little grated parmesan and garnish with a sage leaf each.
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