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Turkey pasta carbonara

Turkey pasta carbonara

With Christmas fast approaching what better way to prepare a quick and easy dinner than using the UK's number one cream cheese, Philadelphia.

  • Preparation: 15 mins
  • Cooking: 15 mins
  • Serves: 4

What you need:

  • 2 turkey breasts (approx 250g) cut into very thin slices
  • 1 onion sliced
  • 1 handful of fresh thyme, roughly chopped
  • 2 garlic cloves, crushed
  • 125 ml skimmed milk
  • 100 g Philadelphia Extra Light
  • 125 g fresh or frozen peas
  • 250 g dried spaghetti
  • freshly ground black pepper
  • 25 g fresh flat leaf parsley, roughly chopped

What you do:

  1. Heat a large non-stick pan and add the onion with 2 tablespoons of water. Cook for a couple of minutes until softened. Add the turkey, garlic and thyme, continue cooking for a couple of minutes.
  2. Cook the pasta in a large pan of boiling water according to pack instructions.
  3. Stir the milk, peas and Philly into the turkey mixture. Cook for a couple of minutes until the Philly has melted to make a coating sauce and the turkey is cooked through. Drain the pasta and add to the sauce. Warm through, stir in the parsley and season with black pepper to serve.

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Philadelphia

Philadelphia is the UK’s number one cream cheese which can be used for quick and easy guilt-free recipes.

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