Curry noodle pan

Ingredients for 4 servings:

• 500 g pasta (spirelli)
• 2 onions
• 3 zucchinis
• 2 tbsp oil
• 1 tbsp butter
• 500 g turkey breast fillet(s)
• 2 tsp curry powder
• 150 g crème fraîche
• 100 ml chicken stock
• 1 lemon(s), the juice
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Main course

Cook the pasta in boiling salted water until al dente, then drain through a sieve. Meanwhile, peel and finely dice the onions. Wash, trim, and thinly slice the zucchini. Heat the oil and butter in a large pan. Briefly fry the onions and zucchini, then remove from the pan. Rinse the meat, pat dry, and cut into strips. Brown the meat in the remaining drippings for about 2-3 minutes. Season with salt and pepper, then dust with curry powder. Stir in the crème fraîche, chicken stock, and lemon juice and bring to a boil. Season with salt and pepper. Add the drained pasta. Now fold in the zucchini and onion mixture. Serve the whole thing garnished with lemon slices, if desired.