By MACROS | Published on November 27, 2016
This classic turkey casserole recipe, fortified with casein, will lend a hand with repairing your body after a tough legs day.
335 calories | 5.25g saturated fatty acids | 12.86g total fat | 28.85g carbohydrates | 2.23g fibre | 23.41g protein
You’ll Need
- Â 200g cooked turkey breast, diced
- 1 onion, chopped
- 1 green capsicum, deseeded and sliced
- 1 glove garlic, chopped
- 1 tbsp margarine
- 1/2 tsp fresh ground pepper
- 1/2 tsp salt
- 40g asiago cheese
- 2 tbsp casein protein powder
- 600g fresh linguine
- 4 egg yolks
- 125ml whole milk
- 1 chicken bouillon cube, crushed
Method
Step 1: Add the margarine to a skillet and fry the garlic, onion and capsicum for five minutes until softened. Add the turkey and heat until the meat is warmed through.
Step 1: Bring a large pot of salted water to boil.
Step 2: Finely grate the asiago cheese and coat it in casein powder.
Step 3: Separate the eggs and transfer the yolks to a medium sized bowl, then add the milk, chicken bouillon cube, grated cheese, salt and pepper.
Step 4: Whisk together.
Step 5: Add the fresh noodles to the water and boil for three minutes until soft.
Step 6: Strain the noodles, with a small bowl beneath to catch some of the water.
Step 7: Add 125ml of the pasta water to the cheese mixture to warm it up. Then stir in the vegetables and turkey.
Step 8: Transfer the drained noodles back to the pot and toss the sauce over the hot noodles.
Step 9: Return the pan to the heat and stir constantly.
Step 10: Do not over cook or you will end up with scrambled egg sauce!
– READ MORE: Low Carb Burger Pizza Recipe –
