Turkey and sage lumiconi
  • Serves: 3-4
  • Prep: 3min
  • Cook: 18min
  • Print
Essential Ingredient:
Turkey Breast Fillets
A splash of olive oil

1 small onion

A pack of turkey breast fillets (or leg meat or mince, if you prefer)

A few fresh sage leaves

Handful of frozen peas

300ml chicken stock

Splash of white wine (optional)

150ml tub double cream

Freshly grated parmesan

Lumaconi pasta

To serve:
Serve with a sprinkling of fresh parmesan.
This turkey recipe from One busy wahm is lovely and creamy.
  1. Finely chop the onion
  2. Dice the turkey into bite-sized pieces
  3. Roughly chop the sage leaves
  4. Heat the olive oil in a pan and add the chopped onions. Cook gently until softened
  5. Add the turkey pieces and stir until cooked
  6. Add the lumaconi to a pan of boiling water and cook for 10 minutes
  7. Whilst the pasta is cooking, pour the stock and wine (optional) over the turkey and gently simmer for 5 minutes
  8. Add the sage and cream to the simmering stock and stir to blend (the creamy sauce will begin to thicken slightly)
  9. Reduce the heat and cook on low for a further 2-3 minutes
  10. Toss the peas into the boiling pasta water for the last minute to warm through
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