Monday, 26 November 2012

Turkey and mushroom stroganoff

Fry Light
4 bacon rashers (remove visible fat, and cut into strips)
1lb cooked turkey (or chicken)
400g can chopped tomatoes
1/4 pint (142 ml or 1/2 cup) chicken stock
2 red peppers, deseeded and chopped
11oz halved button mushrooms
2 tsp dried mixed herbs
salt & pepper
1oz (198g) fat free formage frais
flat leaf parsley, chopped
boiled rice or egg noodles

Spray a large pan with fry light and cook the bacon and turkey for 3-4 minutes. Add tomatoes, stock, peppers, mushrooms and dried herbs. Season and bring to a boil.
Reduce the heat, cover and cook 15-20 mins. Remove from heat, stir in formage frais, top with parsley.
Serve over boiled rice, or mix with egg noodles before serving.

Recipe found here.

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