Turkey Penne With Lemon Cream Sauce

Eve Peterson




★★★★★ 1 vote



  • 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
  • 3
    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
  • 2
    plum tomatoes, seeded and chopped

How to Make Turkey Penne With Lemon Cream Sauce


  1. 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.

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About Turkey Penne With Lemon Cream Sauce

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