Turkey spaghetti
Serves: 1
Calories/serving 228
WWpoints per serving 5
Preparation tim: 5 minutes
Cooking time: 30 minutes
- 3turkey rashers
- 50g (2oz) [uncooked weight] spaghetti
- 1 vegetable stock cube
- 1 small can chopped tomatoe
- 25g (1oz)button mushrooms
- 1 small can sweetcorn
- 1 tablespoon Branston pickle
- 2 teaspoons cornflour
- salt and freshly ground black pepper
1. Grill the turkey rashers on both sides.
2. Cook the spaghetti in boiling water for 10 minutes with the vegetable stock cube. While the spaghetti is cooking, place the tomatoes in a saucepan and add the mushrooms, sweetcorn and pickle. Cook on a moderate heat, then allow to simmer.
4. Snip the turkey rashers into bite-sized pieces and add to the tomato mixture.
5. Dissolve the cornflour in a little cold water and gradually add to the turkey and tomato mixture so that it thickens it as it simmers. Season to taste.
6. Drain the spaghetti, place on a serving plate and top with the turkey and tomato mixture.
