Curry pasta with turkey or chicken and pomegranate

Ingredients for 3 servings:

• 300 g pasta
• 300 g turkey breast or chicken breast fillet
• 1 tsp butter
• 1 tbsp garlic, chopped
• 1 can pineapple pieces
• 150 ml vegetable stock
• 250 ml milk
• 100 g cream cheese
• 4 tsp curry powder
• e.g. salt and pepper
• 1 pomegranate

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

creamy and yet not too high in calories

Cook the noodles according to the package instructions. Cut the meat into strips and fry in the butter. Add the chopped garlic and the pineapple chunks. Add about 50 ml of the pineapple juice and stir in the vegetable stock. Add the milk and cream cheese. Stir well to help the cream cheese dissolve. Add curry, if desired, and let it simmer for a few more minutes until it becomes nice and creamy. Season with salt and pepper. Simply stir the drained noodles into the sauce. Cut open the pomegranate and scoop out the delicious seeds. Place a tablespoon of seeds on the plates and scatter over the food. Tip: For an extra special touch, sprinkle with cress or grated coconut.