Super lean and packed with protein, turkey is a great addition to this delicious pasta recipe. Turkey pieces are combined with two types of tomato (sun-dried and oven roasted), sweet onions, parsley and garlic for a sauce that packs a serious flavour punch. In this recipe, we’ve used wholewheat penne as the nuttier flavour works brilliantly with the fresh flavours of this dish and will leave you feeling fuller for longer. Serve in bowls and dig in!
Flat Leaf Parsley
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Chicken Stock Powder
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!