Title: Griddled Turkey Escalope with Roast Tomatoes
Categories: Ready stead, Emp
Yield: 1 servings

1 Turkey breast; flattened
2 tb Olive oil
2 Garlic cloves; chopped
1 Pinches chilli flakes
250 g Conchigille pasta shells
1 Handful chopped parsley

------------------------------FOR THE TOMATOES------------------------------
4 Tomatoes; cut in half
; horizontally
Olive oil
Salt

Preheat oven to 220c/425f.

1 On a baking tray, drizzle the tomatoes with a little olive oil, then
sprinkle with salt. Bake in the oven for 12-14 minutes.

2 Cook the pasta in plenty of boiling water. Drain. Heat 1 tbsp oil in a
griddle pan and grill the turkey escalope for 3-4 minutes on each side.

3 In another pan heat 1 tbsp oil, stir in the garlic and chilli flakes. Add
the pasta and parsley. Serve with the turkey escalope and roasted tomatoes.

Converted by MC_Buster.

Per serving: 3927 Calories (kcal); 188g Total Fat; (44% calories from fat);
502g Protein; 29g Carbohydrate; 1472mg Cholesterol; 1415mg Sodium Food
Exchanges: 0 Grain(Starch); 70 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.