1 lb. Fettuccine noodles
3 1/2 cups shredded cooked turkey in bite size chunks
4 cups bite size broccoli florets
1/2 cup butter
1 cup whole milk
1- 8oz. pkg. cream cheese, room temperature
1/2 tsp lemon zest
1 head roasted garlic, garlic, squeezed out
1 cup parmesan, grated
salt and pepper, to taste
Bring a large pot to boil and cook pasta in salted water until al dente.
Steam the broccoli to just tender and plunge into ice water; drain when cooled.
In a small sauce pan add the butter and melt. Place the milk , cream cheese, zest, parmesan cheese and roasted garlic in pan and whisk over low heat until smooth. Add sauce to drained pasta along with the cooked broccoli and turkey. Toss and serve