Description
The perfect way to use up that leftover turkey: spicy pasta with broccoli and turkey!
Ingredients
- 2 Tablespoons Unsalted Butter
- ¾ cups Panko Bread Crumbs
- Salt And Black Pepper
- 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
- 1 pound Small Pasta (I Used Farfalle)
- 3 Tablespoons Olive Oil
- 3 cups Broccoli Florets
- 2 cloves Garlic, Finely Minced
- ½ teaspoons Crushed Red Pepper
- ½ cups White Wine
- 1 cup Turkey Or Chicken Stock (or Broth)
- 2 cups Fully Cooked Turkey Breast, Chopped Or Shredded (chicken May Be Substituted)
- 1 cup Finely Grated Asiago Cheese
Preparation
Bring a large stock pot of salted water to a rolling boil, over high heat.
While your water is coming to a boil, prepare bread crumbs. In a large skillet, over medium heat, melt the butter. Add panko breadcrumbs and stir constantly until they are toasted and a golden color, about 5–6 minutes. Remove from heat and stir in a dash of salt and pepper and fresh parsley. Transfer to a small bowl and set aside.
Prepare pasta according to manufacturer’s instructions until al dente, about 8–10 minutes. While pasta is cooking, prepare sauce.
In a large skillet, set over medium heat, add the olive oil. Add the broccoli and saute until it has reached a bright green color, about 3–4 minutes. Add the garlic and crushed red pepper and cook for about 1 minute more. Add the white wine and stock, bring to a boil and then reduce to a simmer and cook for about 5 minutes or until the broccoli is tender.
When the pasta has cooked until al dente, scoop it out with a slotted spoon and transfer directly to the sauce. Add the turkey. Simmer for a couple more minutes so that the flavors can meld together.
Remove from heat and stir in the cheese and top with the breadcrumbs. Enjoy immediately!
Recipe slightly adapted from Geoffrey Zakarian.
