Light, Lemony Turkey Toss

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: 25 mins
• 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.