Turkey, Mushroom and Pea Tagliatelle recipe
ingredients
1 tbsp corn oil
450 g turkey breast steaks, sliced into 2 cm strips
295 g can condensed mushroom soup
250 g dried tagliatelle
100 g frozen peas
salt and freshly ground black pepper
20 g flat leaf parsley, finely chopped
450 g turkey breast steaks, sliced into 2 cm strips
295 g can condensed mushroom soup
250 g dried tagliatelle
100 g frozen peas
salt and freshly ground black pepper
20 g flat leaf parsley, finely chopped
method
1. Heat the oil in a medium size saucepan and cook the turkey for 2-3 minutes. Then add the soup plus one can of water and heat through for 5 minutes.
2. In the meantime cook the tagliatelle as per pack instructions. Drain and add to the turkey base along with the peas and seasoning, heat for a further 2-3 minutes.
3. Transfer to individual serving plates and scatter with the parsley and serve immediately.
2. In the meantime cook the tagliatelle as per pack instructions. Drain and add to the turkey base along with the peas and seasoning, heat for a further 2-3 minutes.
3. Transfer to individual serving plates and scatter with the parsley and serve immediately.
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more information
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