Garlic-Butter Basted Turkey
with Veggie-Loaded Pasta Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Turkey Breast Portions
340 g
Fusilli
(Contains Wheat)
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
(Contains Egg, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
Not included in your delivery
2 tbsp
Sugar*
43102 tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**)
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.
Divide the fusilli pasta salad between plates. Top with the broccoli and turkey. Sprinkle over the remaining parsley.
