Pesto Turkey Pasta
A high protein and high fiber pasta recipe
Nutrition Facts
Ingredients
- 1 kg turkey breast
- 400g broccoli
- 100g pesto
- 300g 2% fat greek yogurt
- 150g pasta
- a few fresh basil leaves
- 1 tsp of garlic
- 1 tsp of pepper (or to taste)
- 2 tsp of salt (or to taste)
To be honest, I am not a fan of pasta. I like to eat a lot and pasta has lots of calories and it's not that filling. I can easily eat 1000kcal of pasta. The only way to get around this is to add filling. Either increase the protein or the fiber. Well, this recipe has both. If you are not a fan of broccoli, don't add it. You can also use chicken breast or chicken thighs (skinless, boneless) if you don't like turkey or want a cheaper version.
You can use the grill, oven or pan to cook the turkey (chicken) if you don't have an air fryer. The air fryer is for lazy people (like me). If you cut the turkey into smaller and thinner pieces, it will cook faster, but in multiple batches. I cooked the entire breast in 2 batches only and it remained moist, because it stays moist, which is better.
Instructions
- 1.In a food processor, mix the greek yogurt, pesto, and basil until smooth
- 2.Season the turkey breast with salt, pepper, and garlic and cook in the air fryer on the chicken (poultry) program on each side (200 C, 27 minutes). You can cook in the oven for 30 min at 200 C from both sides, on the grill, or on a pan.
- 3.Boil the pasta as instructed on the package (approx. 15 minutes)
- 4.Boil the broccoli as instructed on the package (approx. 6 minutes)
- 5.On a plate, put the pasta, turkey, broccoli, and pesto.
- 6.Enjoy!
