Light, Lemony Turkey Toss |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Turkey, fettucine and broccoli in a subtly flavored sauce. High-altitude tested. This is my own recipe, created as an alternative to pasta recipes with heavy sauces. NOTES: Prep time assumes you have cooked, shredded (or diced) turkey breast on hand. Deli-style turkey breast is not an acceptable substitute in this recipe. Cooked, shredded chicken breast may be substituted. Canned, drained chicken breast probably also would work. Ingredients:
6 quarts water |
2 teaspoons salt |
6 ounces whole wheat fettuccine |
2 cups broccoli florets, coarsely chopped |
1/2 cup extra virgin olive oil |
4 tablespoons butter |
4 garlic cloves, minced (prepared, refrigerated type is fine) |
1/2-1 teaspoon red pepper flakes (optional) |
2 teaspoons lemon zest (fresh or from a jar) |
1 1/2 tablespoons lemon juice (fresh or reconstituted) |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups cooked turkey breast, shredded |
1 cup shredded parmesan cheese, firmly packed |
Directions:
1. Bring water to boil.
2. Add 2 teaspoons salt and fettucine.
3. Boil for 4 minutes, then add broccoli.
4. Return to a boil and cook for 4 more minutes or until pasta reaches desired tenderness.
5. Drain pasta and broccoli in colander and set aside. (Do not rinse.).
6. In same pot over medium-high heat, add oil and butter. Heat until butter is melted.
7. Add garlic, lemon zest and red pepper flakes (if desired) and cook for 2 minutes.
8. Add lemon juice, salt, pepper and turkey. Mix thoroughly, cover and cook for 2-3 minutes or until turkey is heated through.
9. Return pasta and broccoli mixture to pot. Toss well. Cover and heat for 1-2 minutes.
10. Remove from heat, add parmesan and toss. Serve immediately.
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