Title: Penne with Turkey & Brocolli
Categories: Pasta Poultry Vegetable
Yield: 1 Servings
| 2 | tb | Olive oil |
| 1 | | Onion;chopped |
| 3 | | Galic cloves;chopped |
| 1/8 | ts | Chili flakes;opt |
| 1 | cn | Plum tomatoes;28oz/796 ml pureed with juices |
| 2 | c | Turkey;cooked, diced |
| 1 | bn | Brocolli;trimmed and cut inot 1 inch pieces |
| 1 | ts | -Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Penne; or other tubal pasta |
| 1/2 | c | Parmesan;grated ; opt |
Heat oil in deep skillet. Add onions, garlic, and chili flakes. Cook gently
5 minutes or till very fragrant.Add tomatoes; bring to a boil. Reduce heat;
cook 5 minutes. Add turkey; cook 5 minutes more. Add brocolli, salt,
pepper, cook 5 to 8 minutes longer until turkey is tender and brocolli is
cooked.
Meanwhiel, cook pasta in large pot of cooking water in a large pot of
boiling salted water. Drain well, toss with sauce. Taste; adjust seasoning
if necessary. Serve sprinkled with cheese if you wish. SERVES: 4 to 6
SOURCE: Bonnie Stern's Quick Cuisine column in the Toronto Star