Turkey and Leek Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turkey breast or chicken breast (or turkey or chicken schnitzel)
- 1 leek
- 250 g macaroni or another pasta (alternatively bauette, bread or rice)
- 250 g whipped cream
- 200 ml chicken broth, alternatively vegetable broth
- a bit salt
- some paprika powder, hot as rose, alternatively paprika powder noble sweet
- some cayenne pepper
- Thyme, fresh, alternatively stripped thyme
- 100 g Parmesan, freshly rated, alternatively another type hard cheese
- 2 tablespoons oil
- some chicken seasoning
- Sauce thickener, optional
Print Recipe
Pin Recipe Instructions
- This turkey and leek pan is excellent with pasta, but can also be served with a baguette, in a hollowed-out loaf of bread or with rice. The preparation is easy and the result is delicious.
- Cut the leek into slices. Pluck the leaves from the thyme stalks. Cut the washed and dabbed dry meat into bite-sized pieces. Then sprinkle the pieces of meat all around with the chicken seasoning.
- Heat the oil in a large pan and sear the meat, stirring occasionally. Add the leek, the chicken broth, the whipped cream and half of the thyme, stir everything and simmer over a reduced heat for about 5 to 8 minutes.
- At the same time, prepare the pasta according to the instructions on the package, then drain and add to the pan. Season everything with lots of paprika, less cayenne pepper and plenty of salt and mix thoroughly. Optionally, the sauce can also be thickened with a sauce thickener.
- When serving, sprinkle the portions with plenty of parmesan and thyme.
- Have fun cooking - and then have a good appetite!
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