John Myers
Turkey Breast in Gorgonzola Cream Sauce with Spinach and Mushrooms
The perfect turkey breast in gorgonzola cream sauce with spinach and mushrooms recipe with a picture and simple step-by-step instructions.
- 250 g Pasta
- 500 g Turkey breast
- 1 Onion
- 4 Garlic cloves
- 250 g Gorgonzola
- 250 g Mushrooms
- 250 g Spinach frozen
- 1 a cup Cream
- 0,5 glass White wine
- Oil
- Salt
- Pepper
- Nutmeg
- Cook the pasta in salted water until aldente.
- Cut the meat into strips, season with salt and pepper and fry in hot oil in a pan and set aside
- Peel the onion and garlic, dice finely and sauté in the oil until translucent, add the spinach and slowly defrost, clean the mushrooms, cut into slices and also add, season everything with salt, pepper and nutmeg, deglaze with the wine and leave for approx. Let simmer gently for 10 minutes.
- Add the meat, the cream and the Gorgonzola and simmer gently for another 5 minutes until the cheese has melted.
- Drain the noodles in a colander and serve with the turkey pot.
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