Sautéed Mediterranean Vegetables With Turkey - cooking recipe

Ingredients

1 tbsp oil
150 g turkey breast fillet, cut into strips
1 None small red onion, peeled and cut into rings
1/2 None courgette (about 80g), halved lengthways and sliced
100 g button mushrooms, quartered
50 ml hot vegetable stock
50 g cherry tomatoes, halved
1 tsp reduced fat creme fraiche
4-5 sprigs fresh flat-leaf parsley, chopped

Preparation

Heat the oil in a frying pan and cook the turkey 3 mins. Add the onion, zucchini and mushrooms and saute 4 mins. Pour in the stock, stir in the tomatoes and simmer 4 mins. Season with salt and black pepper. Transfer to a serving bowl, spoon on the sour cream and sprinkle with the parsley.