Sunday, November 29, 2009

Lemon-Rosemary Broccoli Turkey Pasta

I subscribe to the Rachael Ray magazine—and keep every copy—but rarely make any of the recipes. I told myself that if I'm going to keep subscribing I need to start making a few recipes out of each issue. I went through and marked a few that seemed easy enough or that I could use any leftover turkey. Well, tonight I got a bit confused and started cooking while looking at two different recipes! How this happened, I'm not sure, but one dish was vegetarian and had broccoli and couscous and another had pasta and chicken and for some reason I thought I was making a chicken/broccoli pasta dish. Once I realized that I was missing ingredients for both recipes I just whipped up my own concoction. Know that impromptu cooking scares me.

The result: pretty tasty!


This was supposed to make 2 servings, but really they were pretty generous so either cut back on the pasta or maybe eat a smaller portion with some salad. Or just eat half. I did.

Directions
Boil pasta (I used 1 c. dried elbow SmartPasta—a bit too much)
Sauté half of an onion and a couple cloves of garlic until softened
Add frozen broccoli (I had about 1/3 bag left), cooked & shredded chicken or turkey, salt, lemon pepper, dried rosemary, and red pepper flakes. Cook until broccoli has cooked through.
Add a bit of pasta water if veggie/chicken mixture gets dry
Add drained pasta
Top with a sprinkle of reduced-fat shredded mozzarella cheese

Super easy, I think it took me about 15 minutes to make, and it was good! Plus you can use some of your leftover turkey. One recipe called for the zest of a lemon and the juice, and I think that would have made the flavor a little brighter, but I had no lemon. Next time.

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