Creamy turkey strips with pasta for the end of the day
When the day has been long and your stomach is rumbling, you often lack the motivation for elaborate kitchen projects. A warming, home-cooked dinner, however, is exactly what you need to perfectly end the day. For moments like these, a creamy turkey stew with pasta is an excellent idea.
- 400g of pasta of your choice
- Salt (to taste)
- 1 onion
- 2 cloves of garlic
- 300g Mushrooms
- 2 medium tomatoes
- 2 tbsp olive oil
- 500g diced turkey
- 100 ml vegetable broth
- 200 ml Stage
- 1 tsp dried oregano
- 1 tsp dried basil 🛒
- Pepper (to taste)
- Cook the pasta in a pot of plenty of salted water according to the package instructions until al dente.
- Peel and finely chop the onion and garlic. Clean the mushrooms and slice them. Wash the tomatoes and dice them.
- Heat the olive oil in a large frying pan and fry the turkey strips over medium heat for about 5 minutes on all sides until golden brown. Remove the meat and set it aside.
- Sauté the onion and garlic in the cooking oil until translucent. Add the mushrooms and cook for 5 minutes. Then add the chopped tomatoes to the pan and sauté for another 3 minutes.
- Deglaze with the vegetable stock and pour in the cream. Season with oregano, basil, salt, and pepper, and let the sauce simmer over medium heat until it has thickened slightly.
- Return the fried turkey strips to the pan and mix all the ingredients together.
- Drain the pasta, divide it among plates and top with the sliced meat.
Recipe for turkey strips with noodles
The key to tender turkey strips lies in the right frying technique. First, sear the turkey strips over high heat. As soon as they have a light brown color all over, remove the meat from the pan immediately and set it aside. It will continue to cook gently in the warm sauce later, remaining wonderfully juicy.
Next, add finely diced onions and chopped garlic to the pan and sauté until translucent. Meanwhile, cook the pasta in a pot of plenty of salted water until al dente.
Once the onions and garlic are soft, add the sliced mushrooms to the pan. Mushrooms need sufficient heat to brown and not stew in their own juices. When they've taken on some color, stir in the tomatoes. Now deglaze the pan with broth and cream. This mixture forms the base for a velvety sauce. Season generously with salt, freshly ground black pepper, and dried herbs.
Once the sauce has reached a nice, thick consistency, return the reserved turkey meat, along with any accumulated juices, to the pan. Let the turkey simmer briefly in the hot sauce until heated through. Drain the pasta and toss it directly into the sauce. This allows the pasta to absorb the sauce well. Then you can serve the turkey with the pasta.
