Turkey – Carrot – Pan with Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g turkey breast
- 3 large carrot (s)
- 0.5 liter ½ broth, low in fat
- 1 medium onion (s)
- 1 bunch parsley
- 1 tablespoon olive oil
- some cornstarch (Mondamin), some water
- salt and pepper
- 250 g ribbon noodles
- Paprika powder, hot and noble sweet
Print Recipe
Pin Recipe Instructions
- Stir 3-4 teaspoons of low-fat broth into half a liter of boiling water.
- Thinly slice the carrots and set aside. Then finely chop the onion and set aside. Next, cut the turkey breast into pieces approx. 2 cm in size, removing any remaining skin or the like. Add salted water for the pasta and then cook it according to the instructions on the packet. Put the carrots on top with the broth and let them cook (puncture test with the knife).
- Just before the noodles and carrots are done, heat the oil in a pan and sear the turkey breasts in it. Season with salt, pepper and paprika. When the pieces are through, add the carrots with the stock and bring to the boil again briefly. If the resulting sauce is too thin (which it in all likelihood will be), mix some Mondamin (approx. 2 teaspoons) with a little cold water and add to the turkey and carrot pan. Mix well.
- Finally, chop the parsley and sprinkle over the finished pan. Serve with the pasta.
- All in all, the pan is quite low in fat, but it tastes really good and is particularly recommended if you want to bring something light on the table (especially if your stomach is not feeling so good).
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