Creamy Turkey Strips with Mushrooms and Spaghetti
Tender lemon-marinated turkey pieces cooked with mushrooms and a rich cream sauce, served over spaghetti. A comforting weeknight dinner that comes together in under an hour with minimal effort.
🛒 Ingredients
4 servings
- 6 turkey escalopes
- 1/2 lemon (juice)
- 2 garlic cloves
- salt to taste
- 2 cups heavy cream (approx. 400 ml total)
- 2 cans sliced mushrooms, drained
- 2 tbsp butter or olive oil
- 400 g spaghetti
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Directions
- 1
Cut the turkey escalopes into bite-sized pieces. Peel and finely slice the garlic cloves.
- 2
Toss the turkey pieces with lemon juice, garlic, and salt in a bowl. Marinate for 1 hour in the fridge.
- 3
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
- 4
Heat the butter or olive oil in a large skillet over medium heat.
- 5
Add the drained mushrooms and cook for 2–3 minutes until lightly golden.
- 6
Add the marinated turkey pieces and cook, stirring frequently, until fully cooked through, about 6–8 minutes.
- 7
Pour in the cream, stir to combine, and let it simmer for 2 minutes until the sauce thickens slightly.
- 8
Drain the spaghetti and serve topped with the creamy turkey and mushroom sauce.
💡 Chef's Tip
A pinch of freshly grated nutmeg stirred into the cream takes the sauce to another level. Fresh mushrooms work beautifully here too — just sauté them a little longer.
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Same category — Poultry
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