This turkey and corn skillet sauce is light, savory and on the table in about 25 minutes, with tender turkey, sweet peppers and a rich tomato sauce. It is perfect spooned over rice, much like our Chicken Breasts with Vegetable and Cheese Topping, and it reheats beautifully for lunch the next day. For another easy dinner idea, try our Simple Spaghetti with Meat and Mozzarella, and see the food safety guidance on USDA.
Ingredients
- 220 g turkey breast fillet
- 5 g vegetable oil
- 60 g onion
- 90 g sweet pepper
- 150 ml water
- 35 g tomato paste
- 100 g canned corn, drained
- Dried garlic, khmeli-suneli, fresh herbs, and svan salt to taste
Instructions
- Heat a skillet and grease with the oil.
- Dice the fillet, slice the onion into half-rings, and dice the pepper.
- Fry the fillet, add the onion and pepper, salt and spices, and cook 7-10 minutes on low.
- Add the tomato paste and sauté a couple of minutes.
- Pour in the water and simmer 5 minutes.
- Add the corn and simmer 5 more minutes.
- Sprinkle with herbs and serve over rice.
Tips
- Dice the turkey evenly so it cooks through in the same time.
- Simmer on low heat so the tomato sauce stays rich and does not dry out.
- Add the corn at the end so it stays sweet and crisp-tender.
Nutrition
Nutrition (per 100 g): 112 kcal, protein 12.3 g, fat 3.7 g, carbs 7 g.