Creamy turkey breast and pointed cabbage

Name: creamy turkey breast and pointed cabbage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g turkey fillet; 1 tray mushrooms (250 g) in slices; 500 ml chicken bouillon from tablet; 25 g butter; 1 crop cabbage in strips; 300 g penne pasta, bag 500 g; 2 el flour; 1 cup creme fraiche light (125 ml)

A tasty recipe. The main course contains the following ingredients: poultry, turkey breast, mushrooms ((250 g) in slices), chicken broth (from tablet), butter, pointed cabbage (in strips), penne (pasta, bag 500 g), flour and crème fraîche (light (125 ml)).

Ingredients

Directions

Put the turkey fillet, mushrooms and 450 ml stock in a pan and bring to the boil. Turn the heat down and cook for 15 minutes.
In the meantime, heat the butter in a frying pan. Add the coals and the rest of the stock and simmer with the lid on the pan for 10 minutes. In the meantime, cook the pasta al dente according to the instructions on the package.
Pour the turkey fillet and mushrooms into a colander and collect a cup of cooking liquid. Pull the meat into small pieces with 2 forks. In a bowl, stir the flour with 75 ml of cooking liquid and pour into the pan. Add the meat, crème fraîche and mushrooms again and let them stir into a creamy sauce. Season with salt and pepper.
Divide the pasta over 4 deep plates. Spoon the pointed cabbage and spread the meat with the sauce over it.