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Turkey lurky pasta

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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Green Giant

Green Giant

Green Giant sweetcorn and specialty vegetables are the perfect way to make sure you and your family get their five recommended daily servings of fruit and vegetables a day. Products contain no artificial additives or preservatives, just lots of tasty goodness that everyone can enjoy.

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