| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 1 |
|
Turkey breast; flattened |
| 2 |
tb |
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 |
INSTRUCTIONS
FOR THE TOMATOES
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; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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