1. Put a saucepan of water on to boil.

2. Place pasta shells into boiling water for approximately 8-10 minutes until cooked 'al dente'.

3. Heat both the cheese and tomato sauce in separate saucepans. Do not allow to boil.

4. Pour 3-4 tbsp tomato sauce onto the plates to form a base for the pasta shells. Place 3 pasta shells on top of the tomato sauce, on to each plate.
5. Twist the strips of turkey breast into each pasta shell to make attractive florets.

6. Pour the cheese sauce over the turkey breast and pasta as required.

7. Sprinkle with Parmesan cheese and garnish with chopped parsley. Serve immediately.

• 100g Bernard Matthews Farms Golden Norfolk Turkey Breast Slices, cut into strips
• 96g large pasta shells
• 200g ready made cheese sauce
• 200g ready made tomato sauce
• Parmesan cheese, grated
• Fresh parsley for garnish