John Myers
Turkey Fillet in Chianti Mushroom Sauce with Penne Rigate
The perfect turkey fillet in chianti mushroom sauce with penne rigate recipe with a picture and simple step-by-step instructions.
- 2 Turkey fillets
- 1 Onion
- 6 size Mushrooms
- 500 g Penne rigate
- 150 ml Chianti
- Tomato paste, salt, pepper, chervil, thyme,
- Sweet paprika, lemon curry
- Wash the turkey fillets and cut into bite-sized pieces. Fry in a large pan until they start to turn brown. Then remove, drain on paper towels and set aside.
- Dice the onion and sauté, add 2 tablespoons of tomato paste and fry as well. Add the mushrooms and after 5-8 minutes deglaze the whole thing with the Chianti. Season with salt, pepper, paprika, lemon curry, chervil and thyme and reduce on a low flame.
- While doing this, add water for the pasta and cook the penne. With a cooking time of 10 minutes, add the meat to the mushrooms again after about 5 minutes and let it draw heat. If the liquid is too little, add a little water if necessary.
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