Looking for a tasty midweek dinner option? Try cooking up our Turkey Pasta with Tmatoes & Rocket in just 20 minutes for a balanced and tasty dinnertime.
Flat Leaf Parsley
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Cherry Plum Tomatoes
Chicken Stock Powder
a) Preheat your oven to 200°C. Halve the cherry plum tomatoes lengthways. b) Pop the tomatoes onto a lined baking tray and drizzle with a little oil, salt and pepper. c) Roast on the top shelf of your oven until coloured and softened, 10-15 mins.
a) Meanwhile, halve, peel and thinly slice the onion. Finely chop the sun-dried tomatoes. b) Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). c) Chop the turkey breasts into 2cm pieces. IMPORTANT: Remember to wash your hands after handling raw meat.
a) Fill a large saucepan with the boiling water from the kettle. b) Bring back to the boil, then add the whole wheat pasta and a good pinch of salt. c) Boil for 10 mins then drain in a colander.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan over medium-high heat. b) Once hot, add the turkey, sun-dried tomatoes and onion. c) Cook, turning occasionally, until the turkey has browned all over and the onion is soft, 5-6 mins.
a) Add the garlic to the pan and cook for 1 minute. Add the stock powder and water (see ingredients for amount). b) Stir to dissolve the stock powder. Bring to the boil then reduce the heat and simmer until the turkey is cooked and the sauce has slightly reduced, stirring occasionally, 5-8 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle!
a) Stir the parsley, cheese and roasted tomatoes into the sauce. b) Add the pasta to the pan and gently mix to coat it well. c) Season to taste with lots of salt and pepper (if required).Serve in bowls with a handful of rocket on top. Enjoy!