Prep 10 mins
Cook 15 mins
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.
- 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
- Bring water to boil.
- Add 2 teaspoons salt and fettucine.
- Boil for 4 minutes, then add broccoli.
- Return to a boil and cook for 4 more minutes or until pasta reaches desired tenderness.
- Drain pasta and broccoli in colander and set aside. (Do not rinse.).
- In same pot over medium-high heat, add oil and butter. Heat until butter is melted.
- Add garlic, lemon zest and red pepper flakes (if desired) and cook for 2 minutes.
- Add lemon juice, salt, pepper and turkey. Mix thoroughly, cover and cook for 2-3 minutes or until turkey is heated through.
- Return pasta and broccoli mixture to pot. Toss well. Cover and heat for 1-2 minutes.
- Remove from heat, add parmesan and toss. Serve immediately.