Turkey strips with cream cheese, peppers and cherry tomatoes

Ingredients for 5 servings:

• 500 g turkey meat
• 400 g mushrooms
• 400 g herb cream cheese
• 200 ml cream
• 400 ml chicken broth
• 1 m.-large pepper
• possibly sauce thickener
• 2 dashes of Maggi
• 7 cherry tomatoes
• n. B. Sauce thickener

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Slice the turkey breast fillet, mushrooms, and bell peppers. Cut the bell peppers into strips about 1 cm thick. Wash the cherry tomatoes. First, brown the turkey strips, then remove them from the pan and place them on a separate plate. Then, brown the mushrooms. When they are almost golden brown, add the bell peppers and cherry tomatoes and cook for four minutes. After four minutes, remove everything from the pan. Then, add the 400 ml of chicken stock and the cream to the pan and wait until it starts to simmer. Then, add the entire package of herb cream cheese to the pan and mix with the chicken stock and cream until the cream cheese has completely dissolved. Once it has dissolved, add the meat, mushrooms, tomatoes, and bell peppers. If desired, thicken with a sauce thickener and season with salt and pepper. Then, let it rest for an hour. Tagliatelle is best served with pasta.