Pasta with Turkey Breast
Rinse fennel, trim and cut bulb into thin strips. Chop delicate fennel leaves and set aside. Peel onion and finely dice. Rinse turkey breast with cold water, pat dry with paper towel and cut into fine strips.
Heat olive oil in a nonstick skillet, fry turkey breast over medium heat for 2-3 minutes until golden brown and season with salt, pepper and coriander. Remove turkey from the pan and set aside.
Add onions to the pan and sauté over low heat. Add fennel slices. Dust with flour and lightly fry. While stirring add broth and simmer over low heat for 5-10 minutes. Meanwhile, cook Farfalle in a pot of plenty of salted water until al dente.
Place turkey and vegetables back in the pan, heat again and season with salt, pepper, coriander and lemon juice. Drain pasta well and arrange on 2 plates, cover with turkey and fennel mixture and garnish with fennel greens and parsley. Serve immediately.