Turkey with Courgettes & Olives

📝 Ingredients

• 450 g turkey escalopes (3 escalopes of about 150 g each)
• 2 courgettes (about 200 g each)
• 4 tomatoes (about 120 g each)
• 50 g pitted black olives
• 3 garlic cloves
• 2 tbsp olive oil (1 for the turkey, 1 for the vegetables)
• 2 tsp herbes de Provence (1 for the turkey, 1 for the vegetables)
• 240 g dried short pasta (penne or fusilli)
• 30 g Parmesan
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Large sauté pan with lid
• Colander
• Chopping board
• Kitchen knife
• Grater

📖 Steps

1. Bring a large pan of salted water to the boil. Meanwhile, cut the turkey escalopes into 3 cm pieces, pat them dry with kitchen paper, then season with salt and pepper and sprinkle with 1 tsp of herbes de Provence.
2. Cut the courgettes into half-moons about 1 cm thick, without peeling them. Dice the tomatoes, keeping their juice, finely slice the garlic, drain the olives and halve them.
3. Heat 1 tbsp of olive oil in the sauté pan over a high heat. Sear the turkey for 3 to 4 minutes, stirring only a little, until golden on all sides; it will finish cooking in the sauce. Set aside on a plate.
4. Reduce the heat to medium, then add the remaining oil and the courgettes with a pinch of salt. Brown them for 5 minutes, stirring from time to time, then add the garlic and the rest of the herbes de Provence and cook for 1 minute without letting the garlic brown.
5. Add the tomatoes and their juice, the olives, and the turkey with its juices. Cover and simmer for 10 minutes over a low heat, until the tomatoes have broken down into a sauce and the turkey is no longer pink in the middle. Uncover for 2 minutes if the sauce is too runny.
6. While it simmers, cook the pasta in the boiling water for the time shown on the packet, stirring at the start so it doesn't stick. Before draining, scoop out a small cup of the cooking water.
7. Drain the pasta and tip it into the sauté pan. Stir for 1 minute over a low heat, adding a little cooking water if needed, so the sauce coats the pasta well. Taste before salting: the olives and Parmesan already add salt.
8. Divide between warm plates and grate the Parmesan over the top at the last moment. Add a grind of pepper and serve immediately, while the sauce is piping hot.