Wash the courgette, trim the ends and turn it into wide noodles with a spiralizer. Roughly chop the parsley and set aside.
Clean the mushrooms with a dry brush or cloth and cut into thickish slices. Pat the turkey breast dry and cut across the grain into strips.
Heat the olive oil in a large frying pan and fry the turkey strips until golden brown on the outside. Only move them occasionally so they take on colour.
Add the mushrooms and keep frying over a medium to high heat until their liquid has evaporated and they're lightly browned. Season with salt and black pepper.
Lower the heat a little and add the courgette noodles to the pan. Toss everything briefly until the courgette is warm but still tender-crisp.
Arrange on plates, sprinkle with parsley and serve straight away.
Good to know
A meal like this is on the table quickly and still feels like real cooking. Juicy, savoury and pleasantly light. Just right when you want something warm without much effort.
Swaps
Turkey breast → chicken breast (similar protein content); mushrooms → oyster mushrooms (a little more fibre); courgette noodles → kohlrabi spaghetti (more bite, a little more fibre); olive oil → ghee (more heat-stable for frying)
Allergens
The dish is naturally gluten-free and dairy-free and contains none of the major allergens, though mushrooms don't agree with everyone. Good for children; fine in pregnancy as long as the turkey is cooked right through.
