Light, Lemony Turkey Toss

Submitted by Elizabeth H.

"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."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 2-4

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.