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🍽️ Turkey Strips with Colorful Vegetables and Rigatoni

789 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 600 g turkey breast fillet
• ghee (for frying)
• 1 tbsp flour
• 150 ml dry white wine
• 150 ml poultry broth
• 150 ml whipping cream
• 350 g rigatoni
• salt
• 1 zucchini
• 1 red bell pepper
• 150 g corn kernels (can or frozen)
• 2 tbsp freshly chopped parsley
• 1 dash lemon juice
• pepper (from the mill)

Instructions

1. 1. Heat a large frying pan over medium-high heat.
2. 2. Peel the onion and cut it into very small cubes.
3. 3. Rinse the turkey meat briefly and pat it dry with a kitchen towel.
4. 4. Cut the turkey meat into bite-sized cubes.
5. 5. Heat some clarified butter in the pan.
6. 6. Fry the turkey portions in batches until they are browned.
7. 7. Remove the browned turkey from the pan and set it aside.
8. 8. Fry the onion cubes in the remaining pan juices until golden brown.
9. 9. Sprinkle the flour over the onions and stir briefly.
10. 10. Deglaze the mixture with wine and let it boil briefly.
11. 11. Reduce the heat and add the broth.
12. 12. Let the sauce simmer gently for a short time.
13. 13. Add the cream to the sauce.
14. 14. Let the sauce cook down for a few minutes until it becomes slightly thick.
15. 15. Bring a large pot of salted water to a boil.
16. 16. Cook the rigatoni pasta al dente (firm to the bite) in the salted water.
17. 17. Wash the zucchini under running water.
18. 18. Remove the hard ends of the zucchini.
19. 19. Cut the zucchini in half lengthwise.
20. 20. Slice the zucchini halves into thin slices.
21. 21. Wash the bell pepper under running water.
22. 22. Cut the bell pepper in half.
23. 23. Remove the inside of the bell pepper (core and seeds).
24. 24. Cut the bell pepper into short strips.
25. 25. Add the zucchini slices, the pepper strips, and the corn to the sauce in the pan.
26. 26. Let the vegetables simmer gently for 2 to 3 minutes.
27. 27. Add the browned turkey back into the pan to the sauce.
28. 28. Wash the parsley and chop it finely.
29. 29. Sprinkle the chopped parsley over the dish.
30. 30. Reduce the heat to low.
31. 31. Let everything finish cooking together for 2 to 3 minutes without stirring too much.
32. 32. Squeeze some lemon juice over the dish.
33. 33. Season with salt and pepper to taste.
34. 34. Drain the cooked pasta in a colander.
35. 35. Gently fold the drained pasta into the sauce.
36. 36. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 789
• Protein: 54 g · Fett/Fat: 27 g · Carbs: 74 g