Turkey with garlic sauce and fettuccine

Cook time: 0 min.
Servings: 4

Ingredients for Turkey with garlic sauce and fettuccine

		Pepper
		Salt
1	tbsp	Basil, dried
1	tbsp	Oregano dried
10	tbsp	Virgin olive oil
150	g	Garlic cream cheese
2		Carrots (big)
2		Leeks (or spring onions – depending on the season)
5	dl	Whipped cream
500	g	Fettuchien (ribbon pasta)
500	g	Turkey schnitzel
6	clove	Garlic

Instructions for Turkey with garlic sauce and fettuccine

To prepare the Turkey with garlic sauce and fettuccine recipe, please follow these instructions:

Cut the turkey meat into small "steaks" and put them on a plate, sprinkle them with the spices and the 6 fat, cleaned (remove the green sprout in the middle) and (coarsely) chopped garlic and let it rest cold while carrots are cleaned and torn (At the roughest) and the parsons cut into thin rings.

Sweat carrots and chop in a little of the oil until they take a little color - without frying - add the cream slowly and stirring.

Cook the cream a couple of times while stirring and add garlic cheese to the end - taste with salt and pepper. Keep the sauce warm - without boiling.

Now add the turkey "steaks" to the rest of the oil - while cooking the pasta - when the steaks are finished, place them on a high-serving serving dish and keep warm while the pan is "boiled off" with the sauce which subsequently topples the steaks.

It is all served, decked with fresh basil leaves sprinkled with a few slices of slender Italian olive bread.