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ROTELLE WITH SMOKED TURKEY BROCCOLI AND PEPPERS |
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2 C. small broccoli florets
5 oz. rotelle or fusilli pasta
2 Tbsp. unsalted butter
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. dried red pepper flakes
8 oz. smoked turkey (or chicken), skin removed, diced
1/3 C. jar-packed roasted red peppers, drained, diced
1/2 C. chicken stock or canned broth
freshly grated romano cheese |
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Cook broccoli in large pot of boiling salted water until crisp-tender, for about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but firm to bite, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and sauté until garlic is tender, about 3 minutes. Add turkey and sauté until heated through about 4 minutes. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, for about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately. |
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