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Pasta casserole with poultry and vegetables

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Ingredients for 3 servings:

  • 250 g pasta (spirals)
  • 250 g cherry tomatoes
  • 300 g turkey breast fillet(s)
  • 1 bunch of parsley
  • 150 g mountain cheese
  • 750 g mixed vegetables, frozen
  • 150 g crème fraîche
  • 80 g cream
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in plenty of boiling salted water for about 7 minutes, drain, and transfer to a large bowl. Dice the meat and brown it all over in 2 tablespoons of oil. Wash and quarter the cherry tomatoes. Wash the parsley, pat dry, and finely chop. Grate the cheese. Add all these ingredients to the pasta along with the frozen vegetables and mix. Finally, stir in the crème fraîche. Transfer the mixture to a baking dish, season generously with salt and pepper, and pour over the cream. Place the dish in the oven and bake at 200°C for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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