Turkey breast strips on vegetables – penne

Ingredients for 6 servings:

• 1 kg turkey schnitzel
• 1 small zucchini
• 2 bell peppers, red and yellow
• 1 leek(s)
• 2 carrots
• 200 ml whipped cream
• 500 g pasta (penne)
• 125 ml mayonnaise
• 1 slice(s) bacon
• Balsamic vinegar, olive oil, salt, pepper, red wine
• olive oil
• salt and pepper
• Wine, red
• Herbs, fresh as desired, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the penne in boiling salted water. Clean all the vegetables and cut them into thin sticks, about 7-10 cm long. Then fry them in a pan with hot olive oil for about 10 minutes and season with salt, pepper, and balsamic vinegar. In a large pan, fry the finely diced bacon, deglaze with a splash of red wine, add the heavy cream and mayonnaise, season with pepper and balsamic vinegar, and bring to a boil. Add the cooked penne to the pan with the sauce and toss over medium heat until the sauce adheres well to the penne. Cut the turkey cutlets into thin strips and fry in olive oil, then season. First, place the penne on a plate, then top with the vegetables and the turkey cutlets. Sprinkle with fresh herbs and serve.