Tagliatelle With Turkey And Prosciutto

• 8 None small turkey breasts
• 8 slices prosciutto
• 1/2 oz fresh sage, little reserved for garnish, remainder chopped
• 7 oz tagliatelle
• 7 oz spinach tagliatelle
• 2 tbsp butter
• 3 1/2 oz oyster mushrooms, halved
• 3 1/2 oz chanterelle mushrooms, halved
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 tbsp all-purpose flour
• 1 cup vegetable stock
• 1 cup whipping cream
• 2 oz Parmesan, 1 1/2 oz grated, 1/2 oz shaved
• None None Dash of lemon juice
• 1/2 oz fresh basil, little reserved for garnish, remainder chopped

1. Top each turkey breast with a slice of prosciutto and 2 sage leaves and fold over.
2. Cook the pasta in boiling salted water according to the package instructions. Drain.
3. Melt the butter in a saucepan and fry the mushrooms for 2 mins. Season to taste and remove from the pan. Add the turkey to the pan and fry for 3 mins. Remove from the pan and keep warm.
4. Add the onion and garlic to the pan and fry for 3 min. Add the flour and fry, stirring, for 2 mins. Pour in the stock and cream. Stir in the grated Parmesan. Simmer for 5 mins, then add a dash of lemon juice and season to taste. Stir in the mushrooms, pasta and basil. Spoon on to plates and top with the turkey. Garnish with the remaining herbs.

turkey breasts, prosciutto, fresh sage, tagliatelle, tagliatelle, butter, oyster mushrooms, chanterelle mushrooms, onion, clove garlic, flour, vegetable stock, whipping cream, parmesan, lemon juice, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/16130 (may not work)