Garlic Parmesan Turkey with Roasted Broccoli Penne
Creamy Parmesan & Garlic Turkey Pasta with Oven-Roasted Broccoli Florets
Ingredients:
1 lb ground turkey
12 oz penne pasta
4 cups fresh broccoli florets
4 cloves garlic, minced
1 medium onion, finely diced
2 tbsp olive oil, divided
1 tbsp Italian seasoning
3/4 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus more for serving
1/2 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat oven to 425°F (220°C).
Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until edges are crispy and florets are tender.
Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add onions and cook until translucent, about 3-4 minutes.
Add ground turkey to the skillet and cook until no longer pink, breaking it up with a wooden spoon, about 5-7 minutes.
Add minced garlic and Italian seasoning, cook for another minute until fragrant.
Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Reduce heat to medium-low and stir in heavy cream. Simmer for 3-4 minutes until slightly thickened.
Gradually add Parmesan cheese, stirring until melted and sauce is smooth.
Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add some of the reserved pasta water.
Fold in the roasted broccoli and red pepper flakes (if using).
Garnish with fresh parsley and additional Parmesan cheese before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 580 kcal | Servings: 6 servings