Turkey Penne With Lemon Cream Sauce

Eve Peterson (AKA-POETGRL)



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2 c
uncooked penne pasta
1/2 lb
turkey breast cutlets, cut into 3/4 inch pieces
3 Tbsp
butter, divided
2 c
fresh broccoli florets
small carrots, thinly sliced
2 c
garlic, minced
2 Tbsp
all purpose flour
1 1/2 tsp
chicken bouillon granules
1/2 tsp
dried thyme
1/4 tsp
1/8 tsp
2 1/2 c
half and half cream
1/4 tsp
lemon juice
plum tomatoes, seeded and chopped

Directions Step-By-Step

Cook pasta according to pkg. directions. Meanwhile. in a large skillet saute turkey in 1 T. butter until no longer pink. Remove and keep warm. Saute broccoli and carrots in remaining butter in the same skillet until crisp tender. Add garlic, cook 1 min. longer. Stir in flour, bouillon granules, thyme,pepper and salt until blended. Combine cream and lemon juice, gradually stir into broccoli mixture. Bring to a boil, cook and stir for 2-3 min. or until thickened. Drain pasta, add to skillet stir in turkey and tomatoes and heat through.

About this Recipe

Other Tags: Quick & Easy, Healthy