Title: Fusilli with Turkey, Redpepper and Broccoli Rabe
Categories: Poultry Vegetable Appetizer
Yield: 6 Servings

1	tb	Olive oil
5		Cloves garlic, peeled and
		Cut into thin slivers
2		Red bell peppers, cut into
		Thin stripss
1/2	ts	Hot red pepper flakes
2	c	Leftover turkey, julienned
1 1/2	c	Turkey or chicken stock,
		Warmed
		Salt and pepper to taste
12		Oz. tri-colored fusilli
		Pasta
2		Bunches broccoli rabe,
		Stems discarded and leaves
		Washed and cut into random
		2 to 3-inch pieces. Fresh
		Spinach may be used as an
		Alternative
		Freshly grated parmesan.

Heat the olive oil in a large skillet over medium-high heat.Add the garlic, red pepper and hot redpepper flakes. Saute until quite soft, and vegetables are statring to brown, about 5 to 7 minutes. Stir in the turkey and the warmed broth and continue cooking until all is heated through, about 5 minutes more. Season the sauce with salt and pepper, over and keep warm over low heat. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until slightly undercooked, usually 7 to 8 minutes. Stir in the broccoli rabe leaves and continue cooking for 2 minutes more. Drain the fusilli and greens together and transfer at once to a serving bowl. Add the sauce and toss well. Serve at once accompanied with freshly grated parmesan.

formatted by Millie Ellis

From: Kitchenwitch To: All

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