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Fiery Turkey Linguine Diavollo
Fresh Pasta
Spicy
Quick
New
Fiery Turkey Linguine Diavollo

with Sweet Pepper Sugo

6 min
Difficulty: 2/3
Italian

This is a fresh pasta that's sure to get your tastebuds going. Homey tomato sauce is spiked with fiery fresh chilies to bring just enough heat to keep you coming back for more. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Turkey breast • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Sweet bell pepper • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Red chili pepper.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Colander

Tags

Spicy
Quick
New
Speciality
Ingredients
Turkey Breast Portions

Turkey Breast Portions

340 g

Fresh Linguine

Fresh Linguine

227 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit

Baby Spinach

Baby Spinach

28 g

Chili Pepper

Chili Pepper

1 unit

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit

Parsley

Parsley

7 g

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Chicken Stock Powder

Chicken Stock Powder

7.5 g

Unsalted Butter

Unsalted Butter

2 tbsp

Oil

Oil

1.5 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and sear turkey

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Bring a large pot of salted water to a boil over high.
  • Line a baking sheet with parchment paper.
  • Heat a large non-stick pan over medium-high.
  • While pan heats, pat turkey dry with paper towels, then season with Zesty Garlic blend, salt and pepper.
  • When hot, add 1/2 tbsp (1 tbsp) oil and turkey. Sear turkey for 2-3 min per side, until golden.
  • Transfer to prepared baking sheet. Wipe out pan.

2
Roast turkey

  • Roast turkey in the middle of the oven for 8-12 min, until turkey is cooked through. 
  • When cooked, transfer turkey to a plate to rest for 3-4 min.

3
Finish prep

  • While turkey roasts, core, then thinly slice sweet bell pepper.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
  • Roughly chop parsley.
  • Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)

4
Cook veggies and start sauce

  • Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and sweet bell pepper. Season with salt and pepper. Cook for 3-4 min, stirring often until tender-crisp.
  • Add crushed tomatoes, stock powder, 2 tbsp (4 tbsp) butter, 1/4 cup (1/2 cup) water, 1/2 tsp (1 tsp) sugar and half the chili peppers. (Like things spicy? Add more chilli peppers to taste!) Season with salt and pepper. Bring sauce to a simmer.

5
Finish sauce and cook linguine

  • Reduce heat to medium-low. Cook for 3-5 min, stirrng occasionally until sauce thickens slightly.
  • While sauce simmers, add linguine to the boiling water. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then add directly to sauce.
  • Add spinach. Toss to coat for 1 min, until spinach wilts. 

6
Finish and serve

  • Thinly slice turkey.
  • Divide linguine between plates.
  • Top with turkey.
  • Sprinkle Parmesan and parsley over top.

Nutrition per serving

880

kcal

Calories

30

g

Fat

12

g

Saturated Fat

92

g

Carbohydrate

15

g

Sugar

8

g

Dietary Fiber

58

g

Protein

175

mg

Cholesterol

1420

mg

Sodium

1

g

Trans Fat

1850

mg

Potassium

225

mg

Calcium

4

mg

Iron

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