Spaghetti with Turkey Breast and Orange – Leek – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g spahetti
- 300 g turkey breast
- 2 leeks
- 1 can tangerine (s)
- 250 ml vegetable broth, or poultry broth
- 1 tablespoon sour cream or crème fraiche
- Sauce thickener, light
- salt
- Black pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- For the sauce, wash the leek and cut into fine rings, then cut the turkey breast into small cubes. Drain the mandarin oranges while collecting the juice.
- Heat the olive oil in a saucepan and fry the meat cubes in it. Add the leek and let it stew briefly, then deglaze with the juice from the can. Add the broth and cook everything over a low heat for about 10 minutes. In the meantime, chop the mandarins a little. Towards the end of the cooking time, thicken the liquid with a light sauce thickener and stir in 1 - 2 tablespoons of sour cream. After that, the sauce must not boil anymore, otherwise the sour cream will flocculate. Now add the tangerine pieces so that they don`t disintegrate too much. Season with salt (if necessary) and a good load of freshly ground black pepper.
- At the same time, cook the spaghetti according to the instructions on the packet, drain and serve fresh and hot with the sauce.
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