Pasta with turkey breast, leek rings

  • Main course
  • 4 Persons
  • 30 min


  • 500 grams of turkey breast (or chicken breast), organic quality
  • 1 small leek
  • 8 tablespoons of poultry stock
  • 8 tablespoons of La Trappe Blond
  • 3 tablespoons of sunflower or olive oil
  • 3 tablespoons of cream cheese
  • 200 grams of pasta
  • 1 tablespoon of finely cut chopped chives
  • Freshly grounded pepper and salt to taste

8 tablespoons La Trappe Blond (6,5%)

More about La Trappe Blond (6,5%)


  • Cook the pasta al dente and keep warm.
  • Cut the leek into rings, rinse and leave to drain in a colander.
  • Slice the turkey or chicken breast, sprinkle a little salt on top and leave for a while.
  • Heat up oil in a wok or frying pan and stir-fry the turkey breast.
  • Add the leek and continue to stir-fry.
  • Now add the poultry stock and beer and heat up well for another 3 to 4 minutes on the highest setting.
  • Stir in the cream cheese and add pepper and salt to taste.
  • Arrange the hot pasta on preheated plates and distribute the slices of turkey breast and sauce over the pasta.
  • Garnish with finely chopped chives.
  • Serve with a chilled glass of La Trappe Blond.

Recipe from Han Hidalgo