Turkey and sweet pepper pasta

Mark Gorton – Traditional Norfolk Poultry

“You can do so much more with leftover turkey than sandwiches. This dish is quick, easy and a welcome change from the formal dishes served around Christmas time.”

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

1 tbsp olive oil
350g / 12oz Freedom Food labelled turkey,
pre-cooked and cut into strips
1 small red pepper, deseeded and sliced
1 small yellow pepper, deseeded and sliced
1 small green pepper, deseeded and sliced
250g / 9oz pasta shapes
100g / 4oz passata sauce
100g / 4oz cream cheese
5 basil leaves
seasoning
side salad, to serve

Method

Heat the oil in a large frying pan, add the turkey and cook for 2–3 minutes until heated though. Add the peppers and cook for 3–4 minutes.

Meanwhile, bring a large pan of water to a rolling boil. Add the pasta and cook following pack instructions. Drain and return to the pan.

Add the turkey and peppers to the pasta and add the passata and cream cheese. Stir until thoroughly mixed and the cream cheese has melted.

Add the basil and season. Serve immediately with a side salad.

Recipe from the Freedom Food Celebrity Recipe Collection 2009