TURKEY SAUSAGE AND BROCCOLI PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.
TURKEY WITH PASTA AND BROCCOLI
Another favorite leftover dish usually contains leftover cooked poultry blended with freshly cooked pasta, such as thin spaghetti, spaghettini or vermicelli, with a cheese sauce spooned over and baked, such as a Tetrazzini. With this in mind, Craig Claiborne and Pierre Franey of The New York Times came up with the recipe that consists of thinly sliced cold turkey (light or dark), fettuccine, a cheese sauce (preferably made with Gruyere cheese) and bits of broccoli. It is then baked until bubbling and goes quite well with a chilled Burgundy-type wine, such as a lightly chilled Beaujolais or a nice full-bodied dry white wine.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Trim or break off the flowerettes of the broccoli. There should be about 5 cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about 3 minutes or until crisp-tender. Do not overcook. Drain thoroughly.
- Melt 2 T. of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
- Bring the water to the boil in a saucepan and add the salt and fettucine. When the water returns to the boil, cook to the desired degree of doneness. (Fresh fettucine will cook in about 2-3 minutes; dried fettucine may require up to 9 minutes or longer.) Drain. Return the fettucine to the cooking utensil and add 1 T. of the butter. Add salt and pepper to taste and toss briefly.
- Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettucine into an oval baking dish (a dish measuring about 13x10x2-1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
- Heat 2 T. of the butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about 2-3 minutes.
Nutrition Facts : Calories 627.6, Fat 33.7, SaturatedFat 18.6, Cholesterol 232.8, Sodium 478, Carbohydrate 39.3, Fiber 2.8, Sugar 2, Protein 42.5
BROCCOLI RABE PESTO WITH WHOLE-WHEAT PASTA AND TURKEY SAUSAGE
The peppery bite of broccoli rabe mellows when joined by Parmesan, pine nuts, and red-pepper flakes. Plus, you get a solid serving of vegetables in a comforting bowl of pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain.
- Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes.
- Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes.
- Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water.
- Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil.
Nutrition Facts : Calories 583 g, Cholesterol 62 g, Fat 28 g, Fiber 11 g, Protein 32 g, SaturatedFat 4 g, Sodium 757 g
WEEKNIGHT PASTA WITH BROCCOLI AND GROUND TURKEY
An easy and filling pasta dish that freezes well for meals any time. Serve on individual plates, topped with Italian blend shredded cheese and/or hot sauce to taste.
Provided by TajLV
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to a rapid boil in a stockpot.
- In the meantime, heat oil in a skillet over medium-high heat. Add ground turkey and cook, stirring frequently, until crumbled and lightly browned, 5 to 7 minutes. Stir in onion, Italian seasoning, and pepper and cook until onion is translucent, 3 to 5 minutes more.
- Meanwhile, add pasta to the boiling water; return to a boil and cook for 7 to 8 minutes. Add broccoli and continue cooking until pasta is tender yet firm to the bite and broccoli is just fork-tender, 2 to 3 minutes.
- Drain pasta and broccoli and return to the pot. Stir in the turkey mixture and pasta sauce; mix thoroughly.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 60 g, Cholesterol 43.6 mg, Fat 9.4 g, Fiber 6.1 g, Protein 22.1 g, SaturatedFat 2.2 g, Sodium 399.6 mg, Sugar 10.7 g
TURKEY WITH PASTA AND BROCCOLI
Provided by Craig Claiborne With Pierre Franey
Categories casseroles, pastas, main course
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Trim or break off the flowerettes of the broccoli. There should be about five cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about three minutes or until crisp-tender. Do not overcook. Drain thoroughly.
- Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
- Bring the water to the boil in a saucepan and add the salt and fettuccine. When the water returns to the boil, cook to the desired degree of doneness. Fresh fettuccine will cook in about two to three minutes; dried fettuccine may require up to nine minutes or longer. Drain. Return the fettuccine to the cooking utensil and add one tablespoon of butter. Add salt and pepper to taste and toss briefly
- Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettuccine into an oval baking dish (a dish measuring about 13 by 10 by 2 1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
- Heat two tablespoons of butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about two to three minutes.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 26 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 14 grams, Sodium 1500 milligrams, Sugar 7 grams, TransFat 0 grams
TURKEY AND BROCCOLI PASTA
Perfect for a busy weeknight, this quick-fix meal stars Hamburger Helper® dinner mix, ground turkey, broccoli cuts and creamy mozzarella cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain.
- Stir in milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and pepper flakes. Heat to boiling.
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in broccoli. Cover; simmer 5 minutes. Sprinkle with cheese; cook uncovered until cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 80 mg, Fiber 2 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 7 g, TransFat 0 g
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