Almond Crusted Turkey Medallions With Spiced Pappardelle

• 3 tbsp flaked almonds
• 50 g ground almonds
• 100 g butter, very soft, plus 2 tbsp
• 1 tsp chopped rosemary
• 2 tsp chopped parsley
• 8 None turkey medallions, each about 70g
• 1 tbsp oil
• 200 g dried pappardelle pasta
• 1 None red chilli, de-seeded and finely chopped
• 2 tsp curry paste
• 400 ml chicken or vegetable stock
• 100 ml single cream
• 2 tsp cornflour
• 2 None spring onions, sliced

1. Preheat the oven to 350u0b0F. Place the ground almonds, 7 tbsp butter, rosemary, parsley and salt and pepper in a bowl and mix well.
2. Season the turkey with salt and pepper. Heat the oil in a large skillet on medium-high heat. Cook the turkey until lightly browned on all sides. Transfer to a roasting pan and spread with the almond mixture. Bake for 20 mins or until cooked through.
3. Meanwhile, cook the pasta in boiling salted water according to package directions. Melt the remaining 2 tbsp butter in the large skillet on medium heat. Cook the chili pepper and curry paste for 30 seconds. Stir in the stock and cream and bring to a boil. Reduce the heat to low and simmer for 5 mins.
4. Mix the cornstarch with 2 tbsp water and add to the sauce. Bring to a boil, stirring until slightly thickened. Stir in the onions and transfer half to a serving dish. Drain the pasta and toss in the remaining sauce. Sprinkle the turkey medallions with the sliced almonds. Serve with the pasta and remaining sauce.

almonds, ground almonds, butter, rosemary, parsley, turkey medallions, oil, pasta, red chilli, curry, chicken, cream, cornflour, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/29953 (may not work)