Griddled turkey escalope with roast tomatoes
1 servings
Ingredients
| 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 | ||
Directions
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.