| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emp, Ready stead | 1 | Servings | ||
INGREDIENTS
| 1 | Turkey breast, flattened | |
| 2 | T | Olive oil |
| 2 | Garlic cloves, chopped | |
| 1 | Pinches chilli flakes | |
| 250 | g | Conchigille pasta shells |
| 1 | Handful chopped parsley | |
| 4 | Tomatoes, cut in half | |
| horizontally | ||
| Olive oil | ||
| Salt | ||
| 5 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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; 5 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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