Rotelle with smoked turkey,broccoli and peppers

This is a recipe I first had while I was in college. Several years after I graduated, I was reminded of it and decided to search the internet for a recipe. Today it is one of my family's favorites.

In fact, this time when I made it, two of my children told me they wanted me to write the recipe down for them so that when they move out of our house they can cook it on their own. (What?!!! They are 6 and 3 - what are they doing thinking about moving out of our house already!)



Rotelle with smoked turkey, broccoli, and peppers

(Recipe from www.recipesource.com)
Serves 4

4 c. small broccoli florets
10 oz. (about 4 c.) rotelle, rotini, or fusilli pasta
4 Tbsp. unsalted butter (can use ½ the amount)
4 Tbsp. olive oil (can use ½ the amount)
4 garlic cloves, minced, grated, or pressed
½ tsp. red pepper flakes
16 oz. smoked turkey, skin removed, diced
2/3 c. jar-packed roasted red peppers, drained and diced
1 c. chicken stock or broth (or turkey stock or broth, if you have it!)
Grated parmesan or romano cheese

Cook broccoli in large pot of boiling, salted water until crisp tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool, reserving water in pot. Drain broccoli and pat dry.

Return water to a boil. Add pasta and cook until just tender but still firm to bite. Drain thoroughly.

While pasta is cooking, melt butter with olive oil in heavy, large skillet over low heat. Add (minced, grated or pressed) garlic and red pepper flakes and sauté until garlic is tender (do not overcook garlic).

Add turkey and sauté until heated through, about 4 minutes.Mix pasta, roasted red peppers, and stock into turkey mixture.



Increase heat to high and cook until pasta has absorbed most of the liquid, stirring frequently, about 4 minutes. Add broccoli to mixture long enough to heat through.

Divide pasta between plates and serve with grated parmesan or romano cheese.

We think this dish is delicious, and it's pretty healthy too, especially if you use whole grain pasta and cut down the butter and oil, which we have done many times.  Enjoy!

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Jenn is a full-time mom who loves to cook and experiment with new ingredients. She is dedicated to providing her three children (6, 4, and 7 months) and husband with nutritious, delicious meals, while sticking to a budget. Keeping turkey in her weekly menu rotation makes it easy to accomplish those goals. Turkey is so versatile, it's easy incorporate it into many dishes. When she's not in the kitchen, she's coordinating the crafts for our local MOPS group, attending a monthly book club, sewing, and busy homeschooling (during the summer).

Shared at Hunk of Meat Monday
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