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CHEFTARAH
Stir-fried turkey with spinach sauce
Summer risotto with spinach, Gouda cheese, spring onions, turkey and red pesto with sundried tomatoes.
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Ingredients
Directions
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Prepare the risotto in a large pan of water according to the instructions on the package. Mix the spinach through it, let it shrink creatively and warm through. Scoop the cheese through and let it melt with stirring.
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In the meantime, cut the spring onion into rings. Cut the turkey fillet into cubes and sprinkle with salt and pepper. stirring oil in a stir frying pan the turkey around brown. Add the pesto and let the turkey cook for 2 minutes.
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Add the spring onion and cook for another 1 min. Divide the risotto over the plates and the turkey.
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Nutrition
540Calories
Sodium12% DV290mg
Fat34% DV22g
Protein68% DV34g
Carbs17% DV51g
Fiber28% DV7g
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