Summary

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

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Instructions

1. 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.
2. Cut the Parma ham into strips and fry them for about 2 minutes until crispy. Season the meat with salt and pepper and remove.
3. Prepare the pasta in boiling salted water according to the instructions on the packet.
4. 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.
5. 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.
6. Serve with pasta on preheated plates. Sprinkle with a little grated parmesan and garnish with a sage leaf each.