ingredients
1 tbsp corn oil
450 g turkey breast steaks, sliced into 2 cm strips
295 g can condensed mushroom soup
250 g dried tagliatelle
100 g frozen peas
salt and freshly ground black pepper
20 g flat leaf parsley, finely chopped
method
1. Heat the oil in a medium size saucepan and cook the turkey for 2-3 minutes. Then add the soup plus one can of water and heat through for 5 minutes.
2. In the meantime cook the tagliatelle as per pack instructions. Drain and add to the turkey base along with the peas and seasoning, heat for a further 2-3 minutes.
3. Transfer to individual serving plates and scatter with the parsley and serve immediately.
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