10΄
Preparation Time
20΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Spaghettini No10 Whole Wheat
500 g MISKO Spaghettini No10 Whole Wheat
4 small turkey fillets, cut in small pieces
2 leeks chopped into slices
1 clove of clove, grated
100 ml white wine
250 ml chicken broth
3-4 fresh thyme sprigs
200 g Anthotiro cheese, crushed
olive oil
salt
freshly ground pepper
METHOD
Sprinkle salt and freshly ground pepper over the turkey fillets. in a shallow pot, heat 2 tbsp. olive oil and saute the turkey on all sides, for 2-3 minutes or until brown. Transfer it to a plate.
In the same pot heat up another 2-3 tbsp. olive oil and sauté the leeks for 3-4 minutes until they soften. Add salt and pepper.
Add the garlic and sauté for 1 minute. Put the turkey fillets back in the pot, stir and pour in the wine.
One the alcohol has evaporated, pour in the chicken broth. Lower the heat and simmer for 8-10 minutes, until the sauce thickens. Toward the end, sprinkle with the fresh thyme.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghettini No10 Whole Wheat. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and add it to the pot with the turkey. Stir gently and remove from heat.
Serve the pasta hot, sprinkled with a bit of Anthotiro cheese.
