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:

  1. Cook the pasta according to package directions to al-dente.
  2. Season the turkey breast with oregano, salt, and pepper on both sides.
  3. 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.
  4. Set aside and allow the turkey breast to rest until you make the sauce, then slice it.
  5. In a small bowl whisk the milk and cornflour until no visible lumps.
  6. 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.
  7. Once the sauce has thickened stir in the sliced chicken, cooked pasta, and basil leaves. Season with salt and pepper and remove from heat.
  8. Garnish with sesame seeds and Serve hot.

Nutrition Facts:

  • Calories: 422.8 Cal
  • Protein: 46.5g
  • Carbs: 24.5g
  • Fat: 20.2g

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