Turkey, Mushroom and Spinach Fettuccine

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Ingham Turkey Breast Classic Smoked

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  • 300g cooked Ingham Turkey Breast Classic Smoked, roughly chopped or cut into thin strips
  • 400g fettuccine
  • 1 tablespoon olive oil
  • 20g butter
  • 250g mushrooms, thickly sliced
  • 80g baby spinach, roughly chopped
  • 1 cup parmesan cheese, grated
  • extra parmesan cheese, to serve
  • freshly ground black pepper, to serve

Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain pasta and return to pan.

Place turkey onto a microwave proof plate and cover with plastic wrap. Microwave 100%HIGH for 2 minutes or until warmed through.

Meanwhile, heat oil and butter in a non stick pan. When butter is sizzling, add 1/2 the mushrooms. Cook, over a medium heat, for 2 to 3 minutes on each side, or until golden brown. Transfer to a plate. Cook remaining mushrooms.

Add mushrooms, spinach, parmesan and turkey to pasta. Toss until well combined.

Serve sprinkled with extra parmesan and ground black pepper.

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Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.