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Pesto-Parmesan Turkey with Creamy Veggie Alfredo
Quick Special
Quick
Pesto-Parmesan Turkey with Creamy Veggie Alfredo

made with Quick-Cook Penne

5 min
Difficulty: 1/3
Italian

Ingredients: Turkey breast steak (turkey, water, salt, sugars (dextrose), sodium phosphate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Quick-cook penne pasta (wheat) (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) • Baby tomato • Lemon • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (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)) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).

Allergens

Barley
Oats
Rye
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Tags

Classic-euro-dishes
Classic-plates
Quick
Speciality
Ingredients

Turkey Breast Steak

400 g

Basil Pesto

Basil Pesto

0.25 cup

Quick-Cook Penne

Quick-Cook Penne

227 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Baby Tomatoes

Baby Tomatoes

113 g

Baby Spinach

Baby Spinach

56 g

Cream Cheese

Cream Cheese

2 unit(s)

Cream

Cream

237 mL

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Lemon

Lemon

1 unit(s)

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Butter

Butter

1 tbsp

Oil

Oil

1 tbsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Preheat a large non-stick pan over medium-high.
  • Juice half the lemon. Cut remaining lemon into wedges.
  • Pat turkey dry with paper towels. Season with half of the Zesty Garlic Blend (use all for 4 servings) and pepper. (NOTE: If turkey steaks are thicker then 1 inch, place each piece on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey steak until 1-inch thick.)

2
Cook turkey

  • To the pan, add 1 tbsp (2 tbsp) oil, then turkey steaks. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry for 1-2 min, flipping halfway through, until golden. Transfer turkey to a parchment-lined baking sheet.
  • To a medium bowl, add pesto, half the Parmesan, 1 tbsp (2 tbsp) lemon juice and breadcrumbs. Season with salt and pepper. Stir to combine. 
  • Divide Parmesan-pesto mixture between turkey steaks and spread into an even layer. Cook in the middle of the oven for 10-12 min, until cooked through.**

3
Start alfredo sauce

  • Reheat the same large non-stick pan over high. Add 1 tbsp (2 tbsp) butter, cream, remaining Zesty Garlic Blend, cream cheese and 1/4 cup (1/2 cup) water. Bring to a boil and cook for 2-4 min, stirring frequently, until cream cheese melts.
  • Reduce heat to medium, then add penne and toss to combine. Cook for 2-4 min, until penne is tender.

4
Finish penne

  • Meanwhile, cut baby tomatoes in half.
  • To the pan with penne and sauce, add tomatoes and spinach. Toss to combine. Cook for 2-3 min, until sauce is slightly thickened. Season with salt and pepper.

5
Finish and serve

  • Divide penne between plates
  • Top with turkey steaks.
  • Sprinkle with remaining Parmesan.
  • Squeeze a lemon wedge over top.

Nutrition per serving

1130

kcal

Calories

73

g

Fat

35

g

Saturated Fat

57

g

Carbohydrate

7

g

Sugar

5

g

Dietary Fiber

61

g

Protein

255

mg

Cholesterol

1620

mg

Sodium

1

g

Trans Fat

1300

mg

Potassium

300

mg

Calcium

5

mg

Iron

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