Fusilli with Turkey and Sun-Dried Tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/fusilli-with-turkey-and-sun-dried-tomatoes
About this recipe
Fusilli with turkey and sun-dried tomatoes is a satisfying pasta meal with tender meat and a creamy sauce. Turkey breast provides a light, protein-rich base, sun-dried tomatoes add concentrated flavor, and onion deepens the sauce's savory character. Sauté the turkey with the onion first, then add the sun-dried tomatoes so they release their flavor without burning. Heat the cream only briefly, just until the sauce is smooth. Fusilli holds creamy sauces well, making it a better choice here than very small pasta shapes.
Ingredients
Servings: 4
250 g fusilli
250 g turkey breast
4 sun-dried tomatoes
120 ml cream
1 onion
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the fusilli until al dente according to the package directions, usually 8–10 minutes, and reserve a few tablespoons of the pasta cooking water.
Heat the oil in a skillet and cook the onion and 2–3 cm pieces of turkey with 1/2 teaspoon salt and 1/4 teaspoon black pepper for 4–5 minutes, stirring, until the meat is lightly browned.
Add the sliced sun-dried tomatoes and cook for another 1 minute so they release their flavor into the sauce.
Pour in the cream and 2 tablespoons of the reserved pasta water. Cook over low heat for 2–3 minutes, until the sauce thickens slightly.
Add the fusilli to the sauce and cook for 1–2 minutes, until the pasta is coated and the turkey is cooked through.
Serve immediately while the cream sauce clings well to the fusilli and the sun-dried tomatoes come through in every serving.
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