Honey Glazed Turkey with Broccoli Pasta
Sweet Honey Glazed Turkey Medallions with Garden Broccoli Pasta
Ingredients:
1 lb turkey breast cutlets, sliced into medallions
3 tablespoons honey
2 tablespoons soy sauce (low sodium)
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon red pepper flakes (optional)
12 oz pasta (penne, fusilli, or farfalle)
4 cups broccoli florets
1 medium red bell pepper, thinly sliced
1 small red onion, thinly sliced
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
1 teaspoon lemon zest (for garnish)
Directions:
In a medium bowl, whisk together honey, soy sauce, 1 tablespoon olive oil, garlic, ginger, and red pepper flakes (if using).
Add turkey medallions to the marinade, making sure they're well coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours if time permits).
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, adding the broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup of pasta water before draining.
While pasta is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Remove turkey from marinade (reserve marinade) and pat dry with paper towels. Season lightly with salt and pepper.
Cook turkey medallions for 2-3 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.
In the same skillet, add red onion and bell pepper. Sauté for 3-4 minutes until slightly softened.
Pour in reserved marinade and chicken broth, bringing to a simmer. Cook for 2-3 minutes until slightly reduced.
Add butter and stir until melted. Turn off heat and stir in lemon juice.
Add drained pasta and broccoli to the skillet, tossing to coat with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Return the turkey medallions to the skillet, nestling them into the pasta.
Sprinkle with Parmesan cheese and fresh parsley. Let stand for 1-2 minutes to allow cheese to melt slightly.
Garnish with lemon zest before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 465 kcal | Servings: 4 servings