Ingredients:
1-1/4 cups uncooked bow tie pasta
6 ounces turkey breast tenderloin, cut into 1-inch cubes
2 teaspoons olive oil
1 cup fresh broccoli florets
1 garlic clove, minced
3/4 cup canned Italian diced tomatoes
1/3 cup reduced-sodium chicken broth
2 tablespoons white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried basil
Dash cayenne pepper
2 tablespoons grated Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook turkey in oil over medium heat until no longer pink. Add broccoli and garlic; cook until broccoli is tender.
Stir in the tomatoes, broth, wine, basil and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through, stirring occasionally. Drain pasta; add to turkey mixture and toss to coat. Sprinkle with cheese. Yield: 2 servings.
Comments:
I actually used chicken rather than turkey. I always have a gazillion boneless, skinless breasts in the house and turkey is not cheap. That was my only swap out on this one. It seems similar to another recipe I made previously, but I'll never turn down chicken and pasta. :)
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