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Garlic-Butter Basted Turkey

Garlic-Butter Basted Turkey

with Veggie-Loaded Pasta Salad

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Summer pasta salad doesn't have to be boring! We've made ours with crisp celery, bright broccoli, sweet yellow pepper, and a creamy dressing. Topped with sliced garlic butter basted turkey scallopini!

Allergens:Wheat/BléEgg/OeufMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

340 g

Fusilli

(ContainsWheat/Blé)

20 g

Parsley

50 g

Shallot

190 g

Yellow Bell Pepper

113 g

Celery, chopped

227 g

Broccoli, florets

20 g

Garlic

3 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 tbsp

Sugar*

43102 tsp

Salt*

tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories738 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber6 g
Protein55 g
Cholesterol129 mg
Sodium424 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

The technique used in Step 4 is called basting! This is great for keeping lean proteins like turkey moist.

Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut peppers into 1/2-inch cubes. Cut any large broccoli florets into bite-size pieces. Peel, then chop shallots into 1/4 inch pieces. Roughly chop the parsley. Lay garlic cloves on a cutting board. Place a knife on top, then press down firmly to smash each.

2

Add the fusilli to the large pot with the boiling water. Reduce the heat to medium. Cook (uncovered), stirring occasionally, until the noodles are tender, 11-12 min. Meanwhile, pat the turkey dry with paper towels, then season with salt and pepper.

3

Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil, then the broccoli. Cook, stirring occasionally, until tender-crisp, 5-6 min. Remove the pan from the heat and transfer the broccoli to a plate. Meanwhile, when the fusilli is tender, drain and rinse under cold running water. Set aside.

4

Heat same pan over medium heat. Add 1 tbsp oil, then smashed garlic and 2 tbsp butter. Stir together, until butter melts, 1 min. Add turkey. Using a spoon, collect melted butter and continuously spoon sauce over turkey. Cook, basting turkey, until lightly golden and cooked through, 5-6 min per side. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)

5

In a large bowl, whisk together the mayo, vinegar, mustard and 1/2 tsp sugar. Add the fusilli, peppers, shallots, celery and half the parsley to the large bowl with the dressing. Toss together. Season with salt and pepper.

6

Divide the fusilli pasta salad between plates. Top with the broccoli and turkey. Sprinkle over the remaining parsley.