Turkey Breast Skillet with Mushrooms, Spinach and Walnut Parmesan
Tender turkey breast meets creamy mushrooms and spinach in a savory Parmesan cream sauce with crunchy walnuts. A quick, filling one-pan dish with few carbohydrates and plenty of good fats.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 300 g Turkey breast fillet
- 1 tbsp Olive oil
- 30 g Butter
- 200 g Zucchini
- 200 g Button mushrooms
- 2 pc Garlic cloves
- 150 g Baby spinach
- 150 ml Heavy cream (30% fat)
- 40 g Parmesan, freshly grated
- 20 g Walnut kernels
- 1 tsp Thyme, dried
- Salt
- Black pepper
Method
- Pat the turkey breast dry, cut into 2 cm wide strips and season with salt and pepper.
- Toast the walnut kernels in a dry pan until golden brown, remove and roughly chop.
- Heat olive oil in a large pan over medium to high heat, fry the turkey strips on all sides for 3 to 4 minutes until cooked through, and transfer to a plate.
- Slice the zucchini into thin half-moons and quarter the mushrooms. Let the butter foam in the pan, then fry the zucchini and mushrooms for 5 to 6 minutes until they take on color.
- Finely chop the garlic cloves, add them with the thyme to the mushrooms and fry for 1 more minute.
- Add the spinach and let it wilt. Pour in the cream, bring to a boil and reduce for 2 minutes.
- Stir in the Parmesan until the sauce is creamy. Return the turkey strips with their released juices to the pan and warm for 1 minute.
- Season with salt and pepper and serve sprinkled with the chopped walnuts.