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Ingredients Jump to Instructions ↓

  1. 2 c Small broccoli florets

  2. 5 oz Rotelle or fusilli pasta

  3. 2 tb Unsalted butter

  4. 2 tb Olive oil

  5. 2 Garlic cloves, minced

  6. 1/4 ts Dried red pepper flakes

  7. 8 oz Smoked turkey (or chicken), -skin removed, diced

  8. 1/3 c Jar-packed roasted red -peppers, drained, diced

  9. 1/2 c Chicken stock or canned -broth Freshly grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Rotelle with Smoked Turkey, Broccoli and Peppers Cook broccoli in large pot of boiling salted water until criisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately.

  2. servings. Enjoy! —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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