Turkey and Broccoli with Mock Alfredo Sauce



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

Try Oven Roasted Broccoli. A wonderful way to enjoy vegetables.

Let the imagination run wild in the produce section or local farmers markets when it comes to roasting vegetables. Roasting vegetables brings out all that’s great about them with a delightful caramelization.

Oven Roasted Broccoli

2 lbs. broccoli florets

olive oil

salt and pepper ; to taste

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly spray the foil with baking spray. Place the broccoli in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until broccoli is tender.