Pumpkin noodles with turkey
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Unsalted butter
1¼ tsp
Butternut pumpkin
1½ cup(s), (180g), spiralised
Apple(s)
½ medium, Gala or Granny Smith variety, cut into 2cm pieces
Eschalot(s)
1 whole, large, sliced
Skinless turkey breast
80 g, chopped
Chicken stock powder
¼ tsp, to make ¼ cup (60ml) gluten-free stock
Fresh thyme
1½ tsp, leaves, chopped
Fresh lemon rind
½ tsp, finely grated
Walnuts
1 tbs, toasted, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a medium nonstick frying pan with oil. Add ½ tsp butter and melt over medium heat.
2
Add pumpkin noodles, apple, and eschalot. Increase heat to medium-high, cook, covered, stirring occasionally, for 3 minutes or until noodles begin to soften.
3
Stir in turkey, stock, thyme and season with salt and pepper. Cook, uncovered, stirring occasionally, for 3 minutes or until noodles are tender.
4
Stir in remaining ¾ tsp butter and lemon rind. Add a little more stock if needed to get a moist consistency. Spoon into a pasta bowl, sprinkle with walnuts and serve.
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