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Lemon and Rosemary Turkey
Lemon and Rosemary Turkey

Lemon and Rosemary Turkey

with Creamy Pasta and Broccoli

Long day? Too tired to cook? We know the feeling. At HelloFresh we believe that being short of time or stuck in a recipe rut shouldn’t stop you from cooking and enjoying great food. This delicious dish proves that turkey isn’t just for Christmas. Super lean and packed with flavour, we’ve marinated our turkey steaks with lemon and rosemary to bring a zesty kick to this comforting recipe. Full on flavour in double quick time.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

160

Penne Pasta

4

Rosemary

1

Wholegrain Mustard

1

Chicken Stock Powder

200

Broccoli Florets

100

Creme Fraiche

½

Lemon

2

British Turkey Steaks

125

Baby Spinach

40

Grated Hard Italian Style Cheese

Nutritional information

Energy (kcal)773 kcal
Energy (kJ)3234 kJ
Fat24 g
of which saturates15 g
Carbohydrate78 g
of which sugars11 g
Protein57 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Plate
Grill Pan
Aluminum Foil
Strainer
Spoon

Instructions

Prep the Veggies
1

a) Add your boiling water to a large saucepan and place on a high heat. b) Pick the rosemary leaves from their stalks. and finely chop (discard the stalks). c) Zest and then halve the lemon.

Marinate the Turkey
2

a) Pop the turkey steak on a plate and season with salt and pepper. b) Sprinkle on the lemon zest and rosemary. Drizzle over a splash of oil. c) Rub the flavourings into the turkey.

Fry the Turkey
3

a) Heat a frying pan over medium-high heat (no oil!). b) Brown the turkey for 2 mins on each side. c) Continue to cook the turkey, turning occasionally, until no longer pink in the middle, another 6-8 mins. d) When the turkey is cooked, remove from the pan, wrap loosely with foil to keep warm.

Cook the Pasta
4

a) Meanwhile, add the stock pot to the boiling water and stir to dissolve. Add the penne and cook for 10 mins. b) After 6 mins, add the broccoli florets for the remaining 4 mins. c) In the last minute, stir in the spinach, then drain in a colander. Reserve a little of the stock.

Finish Off
5

a) Return the pasta and veggies to the pan. Stir in the mustard, crème fraîche and 2 tbsp of reserved stock. b) Carefully mix and heat gently over medium heat to make sure everything is piping hot. c) Mix in the hard Italian cheese Season with salt and pepper to taste.

Serve
6

a) Slice the turkey steak into thin strips. b) Share the pasta and veggies between your plates. c) Top with the turkey and a squeeze of lemon juice to finish! Enjoy!

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