[vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Serves 2

350g Turkey escalopes cut into large strips
1 tbsp extra-virgin olive oil,
1 small red onion, sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1/2 teaspoon dried basil
1/2 tsp dried oregano
Big pinch of ground black pepper
2 tsp red wine vinegar (DONT GLUG)
400g can of chopped tomatoes
1 tbsp tomato purée
400g can of cannellini beans
Chopped fresh basil to garnish

Heat the olive oil in a large non-stick frying pan over a medium high heat.

Add the turkey and cook until browned on the bottom, roughly 2 mins.

Turn over and continue cooking until cooked all the way through, 1 to 2 minutes.
Remove with a slotted spoon and put on a plate, cover with foil and keep to one side.

Turn heat down to medium and If your pan is looking dry, drizzle with a little bit more olive oil and add the onion & peppers, cover and cook for 5 – 7 minutes removing lid to stir often.
Remove lid, increase heat to medium high, sprinkle with Basil, oregano and pepper and cook, stirring often until the herbs are fragrant, about 30 seconds.

Add vinegar, and cook, stirring until almost completely evaporated, about 20 seconds.

Add tomatoes, beans & purée and bring to a simmer and cook for 3 or 4 mins stirring often.
Return the turkey to the pan with any juices from the plate and bring back to a simmer. Reduce heat to medium-low and cook, turning the turkey in the sauce until its hot all the way through, 1 to 2 minutes.
Serve topped with basil if using.




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