Turkey Diavollo
with Penne
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
738 mL
Crushed Tomatoes
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*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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!)
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.
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.
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.
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.
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.
