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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I had this when I was in college and have searched for the recipe since then. This recipe seems to be close (if not the same) to the one I remember. Ingredients:
4 cups broccoli florets (cut small) |
10 ounces rotelle pasta |
4 tablespoons unsalted butter |
4 tablespoons olive oil |
4 garlic cloves, minced or pressed |
1/2 teaspoon crushed red pepper flakes (flakes) |
1 lb smoked turkey (1/4-inch thick, cubed) |
2/3 cup roasted red pepper (drained, diced) |
1 cup chicken stock (or broth) |
4 tablespoons parmesan cheese, grated |
Directions:
1. Bring a large pot of water to a boil. Add small amount of salt and broccoli. Cook until crisp-tender. Transfer broccoli to an ice bath using a slotted spoon, reserving water in pot. Return water to a boil, and add pasta. Cook until slightly tender (still firm to bite). Drain pasta and broccoli thoroughly, patting broccoli dry.
2. While pasta is cooking, melt butter and olive oil over low heat in large skillet. Sauté garlic and red pepper flakes until garlic is tender. Add turkey and sauté until heated through.
3. Add stock, pasta, broccoli, and roasted red peppers to the turkey mixture and mix. Increase heat to high and cook until pasta has absorbed most of the liquid, stirring frequently. Divide pasta among plates and top with parmesan cheese.
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