2 slices wholemeal bread (from a small 400g loaf), whizzed into breadcrumbs in a food processor
2 tsp dried rosemary
1 tsp garlic salt
4 turkey breast steaks
2 large eggs, beaten
Low-calorie cooking spray
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
3 tbsp chopped fresh oregano leaves, plus extra sprigs to serve
275g dried spaghetti
200g baby spinach
4 level tbsp grated fresh Parmesan
1 Preheat your oven to 200°C/fan 180°C/gas 6. Mix the breadcrumbs with the rosemary, garlic salt and some freshly ground black pepper. Spread out on a flat plate.
2 Line a baking tray with baking paper. Dip the turkey steaks into the egg, then into the breadcrumbs to coat evenly. Place on the tray, cover with cling film and chill.
3 Spray a non-stick frying pan with low-calorie cooking spray and add the garlic, tomatoes and chopped oregano. Season and bring to the boil. Reduce the heat to medium and cook for 15-20 minutes, or until thickened, stirring occasionally.
4 Meanwhile, discard the cling film from the turkey and bake for 12-15 minutes, or until cooked through. Cook the pasta according to the pack instructions and steam the spinach for 2-3 minutes, then drain both. Stir the pasta into the tomato sauce.
5 Divide everything between 4 plates and top each portion of spaghetti with 1 level tbsp Parmesan. Scatter over the oregano sprigs and serve.