Griddled turkey escalope with roast tomatoes

1 servings

Quantity Ingredient
1 Turkey breast; flattened
2 tablespoons Olive oil
2 Garlic cloves; chopped
1 Pinches chilli flakes
250 grams Conchigille pasta shells
1 Handful chopped parsley
4 Tomatoes; cut in half
; horizontally
Olive oil
Salt

FOR THE TOMATOES

Preheat oven to 220c/425f.

1 On a baking tray, drizzle the tomatoes with a little olive oil, then sprinkle with salt. Bake in the oven for 12-14 minutes.

2 Cook the pasta in plenty of boiling water. Drain. Heat 1 tbsp oil in a griddle pan and grill the turkey escalope for 3-4 minutes on each side.

3 In another pan heat 1 tbsp oil, stir in the garlic and chilli flakes. Add the pasta and parsley. Serve with the turkey escalope and roasted tomatoes.

Converted by MC_Buster.

Per serving: 3927 Calories (kcal); 188g Total Fat; (44% calories from fat); 502g Protein; 29g Carbohydrate; 1472mg Cholesterol; 1415mg Sodium Food Exchanges: 0 Grain(Starch); 70 Lean Meat; 5½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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