Turkey Diavollo
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Turkey Diavollo

Turkey Diavollo

with Penne

Tags:
Quick
Spicy
Allergens:
Wheat
Sulphites
Milk

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Chili Pepper

1 unit(s)

Shallot

2 unit(s)

Garlic, cloves

370 mL

Crushed Tomatoes

170 g

Penne

(Contains Wheat)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Unsalted Butter*

2 tbsp

Oil*

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Nutrition Values

Calories940 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate87 g
Sugar16 g
Dietary Fiber9 g
Protein59 g
Cholesterol150 mg
Sodium490 mg
Trans Fat1 g
Potassium1600 mg
Calcium200 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Colander
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Aluminum Foil
Large Non-Stick Pan

Instructions

1

Core, then cut sweet pepper into 1/4-inch slices. Peel, then cut shallot into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop parsley. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

2

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return penne to the same pot, off heat.

3

While penne cooks, pat turkey dry with paper towels, then season with salt and pepper. Transfer turkey to a foil-lined baking sheet and drizzle with 1 tbsp oil (dbl for 4 ppl). Broil in the middle of the oven, flipping halfway, until cooked through, 6-8 min.** Let rest on a cutting board, 2-3 min.

4

While turkey broils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, garlic, sweet bell peppers and chili peppers (NOTE: Reference heat guide). Season with salt and pepper, then cook, stirring often, until peppers are softened slightly, 2-3 min. Add cooking wine to pan and cook, stirring often, until liquid is absorbed, 1-2 min.

5

Stir in crushed tomatoes, reserved pasta water and 2 tbsp butter (dbl for 4 ppl). Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce is thickened slightly, 3-4 min.

6

Combine penne and 1 tbsp butter (dbl for 4 ppl) in the large pot. Thinly slice turkey. Divide penne between plates. Top penne with turkey, then sauce. Sprinkle Parmesan and parsley over top.

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