Turkey Breast with Vegetables and Rigatoni
Ingredients
- Ingredients
- 1 onion
- 600 grams turkey breasts
- clarified butter (to fry)
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 150 milliliters Chicken broth
- 150 milliliters Whipped cream
- 350 grams Rigatoni
- salt
- 1 Zucchini
- 1 red Bell pepper
- 150 grams Corn kernel (canned or frozen)
- 2 Tbsps freshly chopped parsley
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
Peel the onion and chop finely. Rinse the turkey breast, pat dry and chop. Heat clarified butter in a pan and fry the turkey breast in portions until brown. Remove the fried turkey breasts from the pan.
For the sauce, saute the onion in the same pan in turkey drippings and sprinkle the flour on top. Pour the white wine and bring to a boil. Reduce the heat, pour the poultry broth and simmer briefly. Add the cream and let simmer for a few minutes until slightly creamy.
Cook the rigatoni pasta in salted water until al dente.
Rinse and trim the summer squash, cut in half lengthwise and cut into slices. Rinse the red bell pepper, cut in half, trim and cut into short strips. Add the red bell pepper strips together with the corn and zucchini to the sauce and simmer for 2-3 minutes over low heat. Put the turkey breasts back into the pan, sprinkle the parsley over, and simmer for 2-3 minutes more until done over low heat.
Stir in the lemon juice, and season with salt and pepper. Add the drained pasta into the pan and serve.
