450g turkey breasts, cut into bite sized pieces
550g cherry tomatoes
2 garlic cloves, peeled and chopped
4 tbsp balsamic vinegar
4 tbsp freshly chopped basil
200ml tub creme fraiche
Parmesan cheese to serve
Preheat the oven to 200 degrees. Heat 2 tbsp of olive oil in large frying pan. Add the turkey and cook for 5 minutes, or until sealed, turning occasionally.
Transfer to a roasting tin and add the remaining olive oil, the vine tomatoes, garlic and balsamic vinegar. Stir well and season to taste with salt and pepper. Cook in the preheated oven for 30 minutes or until the turkey is tender, turning the tomatoes and turkey once.
Stir the basil into the creme fraiche. Season with salt and pepper.
Remove the roasting tin from the oven. Stir the creme fraiche basil mixture into the turkey and tomato mixture and return to the oven for 1-2 minutes, or until thoroughly heated through.
Stir the turkey and tomato mixture into the pasta and toss lightly together. Tip into a warmed serving dish. Serve with freshly grated parmesan cheese
Turkey breast is cheap in the UK; it’s cheaper than chicken breasts. I used to buy it in bulk and stir fry it with Lee Kum Kee sauces. If you can’t find turkey, chicken (fillet) is a decent substitute.