40 g (1 1/2 oz) polyunsaturated margarine
700 g (1 1/2 Ib) turkey escalopes, skinned and cut into strips
1 garlic clove, skinned and crushed
1 onion, skinned and thinly sliced
1 green pepper, cored, seeded and cut into thin strips
1 yellow or red pepper, cored, seeded and cut into thin strips
2 courgette (zucchini)s, thinly sliced
3 oz (75 g) button mushrooms, sliced
4 tomatoes, roughly chopped
2 tsp (10 ml) dried oregano
1 tbsp (15 ml) chopped fresh basil or 7.5 ml (1/2 tbsp) dried
2/3 cup (150 ml) 1/4 pt chicken stock
salt and pepper, to taste
2 tbsp (30 ml) tomato puree (paste)
350 g (12 oz) spinach noodles
basil sprigs, to garnish (optional)
700 g (1 1/2 Ib) turkey escalopes, skinned and cut into strips
1 garlic clove, skinned and crushed
1 onion, skinned and thinly sliced
1 green pepper, cored, seeded and cut into thin strips
1 yellow or red pepper, cored, seeded and cut into thin strips
2 courgette (zucchini)s, thinly sliced
3 oz (75 g) button mushrooms, sliced
4 tomatoes, roughly chopped
2 tsp (10 ml) dried oregano
1 tbsp (15 ml) chopped fresh basil or 7.5 ml (1/2 tbsp) dried
2/3 cup (150 ml) 1/4 pt chicken stock
salt and pepper, to taste
2 tbsp (30 ml) tomato puree (paste)
350 g (12 oz) spinach noodles
basil sprigs, to garnish (optional)
method
1. Melt 15g (1/2 oz) of the margarine in a large non-stick frying pan, add the turkey strips and cook for 5 minutes. Remove from the pan and set aside.
2. Melt the remaining margarine in the pan. Add the garlic, onion, peppers and courgettes and cook gently for about 5 minutes, until soft.
3. Add the mushrooms, tomatoes, herbs, chicken stock, turkey strips, and seasoning. Cover and cook for 20 minutes.
4. Remove the lid, add tomato puree and cook for a further 10 minutes.
5. Meanwhile, cook the noodles in boiling water for 8 - 10 minutes or until tender.
6. Drain well and place on a warmed serving dish.
7. Top with the turkey mixture and garnish with basil sprigs.
8. Serve at once.
2. Melt the remaining margarine in the pan. Add the garlic, onion, peppers and courgettes and cook gently for about 5 minutes, until soft.
3. Add the mushrooms, tomatoes, herbs, chicken stock, turkey strips, and seasoning. Cover and cook for 20 minutes.
4. Remove the lid, add tomato puree and cook for a further 10 minutes.
5. Meanwhile, cook the noodles in boiling water for 8 - 10 minutes or until tender.
6. Drain well and place on a warmed serving dish.
7. Top with the turkey mixture and garnish with basil sprigs.
8. Serve at once.
serving amount
serves 4
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