Pasta with Tender Chicken Strips and Mushrooms

Ingredients

• 500 g Turkey breast fillet
• 1 onion
• 200 g mushrooms (e.g., porcini and button mushrooms)
• 3 Stalks Parsley
• 300 g short macaroni
• Salt
• 2 tbsp butter
• Pepper
• 100 ml dry white wine
• 100 g light cream

Instructions

1. 1.

   Wash the turkey breast and pat it dry with paper towels. Slice into thin strips. Peel and dice the onion. Clean the mushrooms and slice them. Wash the parsley, shake off excess water, and chop the leaves.

2. 2.

   Cook the macaroni in plenty of salted water until al dente.

3. 3.

   Meanwhile, heat 1 tbsp butter in a large non‑stick pan. Quickly brown the turkey strips, season with salt and pepper, then remove from the pan. In the remaining butter, sauté the onions and mushrooms for 2–3 minutes. Deglaze with wine and let simmer gently for about 5 minutes. Stir in the light cream, return the turkey to the pan, and allow to heat through for another 5 minutes without boiling. Adjust seasoning with salt and pepper.

4. 4.

   Drain the macaroni and set aside. Plate the pasta, top with the chicken and mushroom mixture, and sprinkle with parsley before serving.