Garlic Parmesan Turkey with Broccoli Penne
Creamy Parmesan & Garlic Turkey Penne with Roasted Broccoli Florets
Ingredients:
1 lb ground turkey
12 oz penne pasta
3 cups fresh broccoli florets
4 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons olive oil
2 tablespoons butter
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
While pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook until no longer pink, breaking it up with a wooden spoon, about 7-8 minutes.
Add minced garlic to the turkey and cook for another 1 minute until fragrant.
Reduce heat to medium-low and add butter. Once melted, pour in chicken broth and heavy cream, stirring to combine.
Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 3-4 minutes until it begins to thicken.
Add the Parmesan cheese and stir until melted and incorporated into the sauce.
Add the drained pasta and broccoli to the skillet with the turkey mixture. Toss everything together until well coated with the creamy sauce.
Drizzle with remaining tablespoon of olive oil and garnish with additional Parmesan cheese and chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 485 kcal | Servings: 4 servings