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Categories:
broccoli florets Pasta butter olive oil garlic red pepper turkey breast skin sweet red bell peppers chicken broth Romano cheese
Viewed: 96 - Published at: 9 years agoIngredients
- 2 cups broccoli florets
- 5 ounces pasta, rotelle (wagon wheel)
- 2 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 8 ounces smoked turkey breast skin removed, diced
- 13 cup sweet red bell peppers, roasted drained, diced
- 1/2 cup chicken broth
- 1 x romano cheese freshly grated
Method
- Cook broccoli in large pot of boiling salted water until crisp-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.
