|4||turnips — medium|
|4 tsp||olive oil — divided|
|4||chicken breast fillets|
|2 tsp||garlic — cloves, crushed|
|1/2||yoghurt — plain|
|2||eggs — large|
|30 ml||fresh parsley — chopped|
|1/4||parmesan cheese — grated|
|salt and freshly ground black pepper — to season|
Heat 2 teaspoons olive oil in a non-stick pan and cook the cubed chicken pieces. Set the cooked chicken aside.
Slice the mushrooms and leeks.
Heat the other 2 teaspoons of olive oil and soften the mushrooms and leeks. Just before cooked, add the garlic for the last 2 minutes. Remove and combine with the chicken.
Peel turnips and cut the ends off flatly and evenly. Spiralize them to tagliatelle thickness (blade C on the inspiralizer).
Boil turnip noodles for 2-3 minutes.
In a small bowl or jug whisk the egg, yoghurt and parsley together well. Season with salt and pepper.
When the turnip noodles are done, drain them, return them to the pot off the heat, pour in the egg mixture and toss until evenly coated (the warmth of the cooked noodles cooks the egg but it is important to do this off the heat, otherwise the egg will scramble when you add it, and we don’t want that).
Serve the noodles topped with the chicken, leek and mushroom mixture and garnish with grated Parmesan cheese.
Reprinted with permission of ADSA.