TURKEY FETTUCCINE
Ingredients:
- 125g low calorie, Slendier fettuccine pasta, well rinsed
- 150g boneless turkey breast
- 1 teaspoon extra virgin olive oil (7g)
- 20g fresh basil leaves
- 100ml almond milk
- 1 teaspoon corn-starch
- 1/2 teaspoon chili powder
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 45g low-fat mozzarella cheese, grated
- Salt and pepper to taste
- 1 teaspoon toasted sesame seeds.
Instructions:
- Cook the pasta according to package directions to al-dente.
- Season the turkey breast with oregano, salt, and pepper on both sides.
- Preheat a large frying pan over medium heat and add in the oil. Cook breast for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
- Set aside and allow the turkey breast to rest until you make the sauce, then slice it.
- In a small bowl whisk the milk and cornflour until no visible lumps.
- To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the cheese and allow it to cook for another 1-2 minutes.
- Once the sauce has thickened stir in the sliced chicken, cooked pasta, and basil leaves. Season with salt and pepper and remove from heat.
- Garnish with sesame seeds and Serve hot.
Nutrition Facts:
- Calories: 422.8 Cal
- Protein: 46.5g
- Carbs: 24.5g
- Fat: 20.2g
