Turkey and fennel pasta
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
This dish is a quick and easy weekday wonder and what could be more satisfying than a hearty bowl of creamy pasta?
Ingredients
Red onion
½ medium, thinly sliced
Fennel
1 small, trimmed, cored and finely sliced (fronds reserved)
Fennel seeds
½ tsp
Turkey breast mince
150 g
Chicken stock cube
½ individual, to make ¾ cup (180ml) chicken stock
Light sour cream
2 tbs
Wholemeal pasta, dry
120 g, spiral variety
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Cook onion and fennel, stirring occasionally, for 8-10 minutes or until just tender. Increase heat to high, add fennel seeds and mince, cook, stirring to break up lumps, for 4-5 minutes or until the mince is browned all over. Reduce heat to low, add stock and sour cream and stir until well combined. Season with salt and pepper.
2
Meanwhile, cook the pasta in a medium saucepan of boiling salted water following packet instructions until just tender. Drain. Add pasta to frying pan and stir over low heat until coated in sauce. Serve garnished with reserved fennel fronds.
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