Turkey Breast with Zucchini

Ingredients

• 300 g Turkey breast fillet
• 1 onion
• 3 Carrots
• 300 g Zucchini (1 large zucchini)
• 250 g Whole wheat Fusilli
• Salt
• 2 tbsp olive oil
• Pepper
• 1 tbsp Spelt whole wheat flour
• 150 ml Vegetable broth
• 200 ml Milk (3.5% fat)
• 0.25 tsp Dried thyme

Instructions

1. 1.

   Rinse the turkey breast fillet, pat dry and cut into strips. Peel the onion, halve it and slice thinly. Clean, wash and halve the carrots and zucchini lengthwise and slice thinly. Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Heat oil in a pan. Fry the turkey strips in it over high heat for 4 minutes. Season with salt and pepper and remove. Add the onion, carrots and zucchini to the pan and sauté over high to medium heat with stirring for 5–7 minutes. Dust the vegetables with flour, add the broth and bring to a boil.

3. 3.

   Add milk and turkey strips and simmer the stew over medium heat for 5 minutes. Season with thyme, salt and pepper. Drain the pasta into a sieve, drain and serve with the turkey stew.