| 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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