Turkey paprikash with macaroni
6
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Leftover turkey breast goes perfectly with the smoky, savoury flavours of paprika and peppers
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely sliced
Peppers, all types
2 medium, finely sliced
Paprika
2 tablespoon(s), level, sweet smoked
Tinned Tomatoes
1 can(s), large
Chicken stock cube(s)
1 cube(s), 400ml
Turkey breast, skinless, raw
400 g, shredded
0% fat natural Greek yogurt
100 g
White pasta, dry
200 g, macaroni
Parsley, fresh
1 tablespoon(s)
Instructions
1
Mist a large, deep frying pan with cooking spray and fry the onion and peppers for 8-10 minutes, until softened. Add the paprika and cook for 1 minute, then add the tomatoes and stock and simmer for 15 minutes more.
2
While the sauce is simmering, cook the macaroni to the pack instructions, then drain. When the sauce has thickened, stir in the turkey and yogurt and warm through for 3 minutes. Season well and serve with the macaroni and a scattering of parsley.
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