Spaghetti Stir-fry with Turkey

Ingrédients

• 750 g boneless turkey ((cut into bite-sized pieces))
• 1 teaspoon salt
• 1 teaspoon bouillon cube
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 small carrot
• 3 tomatoes
• 1 red bell pepper
• 2–3 Scotch bonnet peppers (or chili )
• 1 small onions
• 300 g spaghetti
• water ((for boiling pasta))
• 2 tablespoon Oil ((for cooking))
• Handful of chopped onion
• 2 garlic cloves ((minced))
• 1/2 teaspoon salt
• 1/2 teaspoon crushed bouillon
• 1/2 teaspoon pepper

Préparation

1. 1

   Blend the tomatoes, red bell pepper, Scotch bonnet, and onions. Keep it slightly chunky. Set aside.

2. 2

   Cut the turkey into bite-sized pieces.

3. 3

   Season the turkey chunks with salt, bouillon cube, garlic powder, onion powder, and pepper. Mix well and let it sit.

4. 4

   Prepare the veggies. Slice the red and green bell peppers and carrots into thin strips.

5. 5

   Heat up a little oil in a large pan over medium-high heat.

6. 6

   Add the turkey in batches. Fry until golden and fully cooked. Remove and set aside.

7. 7

   In the same pan, add chopped onions and minced garlic. Sauté for a few minutes until fragrant.

8. 8

   Pour in the blended pepper mix. Let it cook for about 10 minutes, stirring occasionally.

9. 9

   Add the extra salt, crushed bouillon, and pepper then stir well and let it simmer.

10. 10

    Cook the spaghetti in salted water until al dente (cooked but not soft).

11. 11

    Reserve about ¼-½ cup of pasta water, then drain the rest.

12. 12

    Add the turkey back into the pan with the sauce.

13. 13

    Toss in the sliced bell peppers and carrots. Stir-fry for a few minutes so the veggies stay crisp.

14. 14

    Add the cooked pasta to the pan.

15. 15

    Mix everything together until the pasta is well coated. If it looks dry, add some of the reserved pasta water or regular water to loosen up the sauce.

16. 16

    And just like that, it's ready to enjoy.