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Italian Recipes
Turkey alla Pizzaiola

Turkey alla Pizzaiola

with Peppers and Mashed Potato

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Juicy pan-fried turkey and rich tomato sauce all sprinkled with Italian seasoning for a meal the whole family will love!

Allergens:Sulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast

1 can

Diced Tomatoes

160 g

Sweet Bell Pepper

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

113 g

Onion, chopped

6 g

Garlic

920 g

Russet Potato

7 g

Parsley

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp

Butter*

(ContainsMilk/Lait)

3 tbsp

Milk*

(ContainsMilk/Lait)

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories580 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber4 g
Protein52 g
Cholesterol135 mg
Sodium520 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce.Peel, then cut potatoes into 1/2-inch pieces. Combine in a large pot the potatoes, 2 tsp salt and enough water to cover. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.

2

While the potatoes cook, pat the turkey dry with paper towel. Season with salt and pepper. Sprinkle over half the Italian seasoning. Heat a large non- stick pan over medium-high heat. When hot, add 1 tbsp oil, then turkey. Cook until golden-brown 1-2 min per side. Transfer turkey to a baking sheet. Bake, in top of oven, until cooked through, 10-12 min.**

3

While the turkey bakes, on a clean surface, core, then cut bell peppers into 1/2-inch pieces. Roughly chop the parsley. Peel, then mince or grate the garlic. Add 1 tbsp oil to the same pan, then the onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.

4

Add the garlic and remaining spice blend to the pan. Cook until fragrant, 30 sec. Add the diced tomatoes and the chicken broth concentrate. Cook, stirring occasionally, until slightly thickened, 5-7 min. Remove from heat.

5

When the potatoes are tender, drain and return the potatoes to the same pot. Add half the Parmesan, 3 tbsp butter and 3 tbsp milk. Using a fork or potato masher, mash together until creamy. Season with salt and pepper.

6

Thinly slice the turkey. Divide the mash potatoes between plates. Top with the turkey, then the tomato-pepper sauce. Sprinkle over the parsley and the remaining Parmesan.