Turkey lurky pasta

Make sure you bookmark this turkey recipe as it's a great way to use up all your Christmas turkey leftovers!

Serves: 4
Ready in: 25 minutes

Nutritional information per portion:

600 Cals - 30% GDA
10g Sugar - 11% GDA
15g Fat - 21% GDA
6g Sat Fat - 30% GDA
0.8g Salt - 4% GDA

1 portion of vegetables

Equipment:
1 large pan
colander or large sieve
1 large frying pan

What you need:

• 350g pasta eg penne or rigatoni
• 1 tbsp olive oil
• 400g turkey steaks cut into 2.5cm cubes
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 red pepper, deseeded and cut into short strips
• 1 large courgette, halved lengthways and sliced
• 200ml chicken stock
• 198g can Green Giant Sweetcorn, drained
• 3 tsp pesto sauce
• 200ml tub half-fat creme fraiche

What you do:

1. In a large pan, cook the pasta in boiling salted water according to the packet instruction. Drain when cooked.
2. Meanwhile heat the oil in a large frying pan, add the turkey and cook over a medium high heat for 4 minutes, add the onion garlic, red pepper and courgette and cook for a further 4 minutes, stirring
3. Pour in the stock, bring to the boil, cook for 3 minutes to reduce by half.
4. Stir the sweetcorn, pesto sauce and creme fraiche into the pan, cook over a medium heat until everything is heated through.
5. Add the drained pasta and toss together before serving.

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