Larded Turkey Breast with Curry Cream and Vegetable Noodles

Pasta dishes are simply always delicious!

Prepare pasta in lightly salted water al dente, cool and drain. Clean spring leeks, remove peel from celery and carrots. Cut peppers in half, remove seeds, clean – cut everything together into sticks.

Pierce turkey breast with kitchen knife, turn and press in vegetable sticks. Cut remaining vegetables into tender strips. Season turkey breast with salt and pepper, brown in hot olive oil on all sides, add sage, rosemary sprigs and peppercorns, pour in chicken stock, cook in heated oven at 180 °C for 35 to 40 minutes.

Sauté onions in hot clarified butter until translucent, stir in flour, add curry powder, pour in chicken stock and bring to boil. Add whipped cream and mango chutney, season with salt and season with pepper.

Sauté vegetable strips in hot clarified butter, season with salt and pepper. Add the noodles and sauté. Cut turkey breast into slices, arrange vegetable noodles as a bed on oval plate, place meat on top, pour sauce all around, garnish with sage sprigs at the end.

510 Kcal – 16 g fat – 48 g egg white – 43 g carbohydrates – 3, 5 Be

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