Light, Lemony Turkey Toss

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Total Time
25mins
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.

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Ingredients

Nutrition

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.