| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 3 | T | Sunflower oil |
| 1 | 500 gram pac turkey breast | |
| fillets | ||
| 1/2 | Red onion, finely chopped | |
| 1/2 | Vegetable stock cube make up | |
| to 175ml 7fl oz | ||
| With water | ||
| 2 | T | Red pesto |
| 4 | T | Tomato puree |
| 1 | t | Marjoram, finely chopped |
| 1 | t | Caster sugar |
| 1 | t | White wine vinegar |
INSTRUCTIONS
Heat 1 tablespoon of oil in a large frying pan. Stir-fry the turkey breasts for 2-3 minutes until sealed on both sides then remove from the pan and keep warm. Heat the remaining oil and cook the onion gently until softened. Add the stock, red pesto, tomato puree, marjoram, sugar and vinegar to the pan and cook until the mixture is slightly reduced. Return the turkey breasts to the sauce and continue to cook gently for approximately 6-7 minutes. Notes This dish can be served with boiled rice or noodles. Converted by MC_Buster. NOTES : This piquant tomato sauce blends well with the delicate flavour of the turkey. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 163
Total Fat: 18.5g
Cholesterol: 3.7mg
Sodium: 166.8mg
Potassium: 87.3mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: <1g
Protein: 3.1g