Spicy Pasta with Broccoli and Turkey

Spicy Pasta with Broccoli and Turkey

I think it’s time that we share a pasta dish. What do you think? I’ve got a great one for you today and it comes in the form of spicy pasta with broccoli and turkey … and crispy breadcrumbs … and wine … and herbs. Basically you name it, it’s in it. Well, except for chocolate. There is no chocolate in this pasta. There is also no ice cream, but I think we get the picture right? I’m on a leftover Turkey Day role here…couldn’t you tell? If I have leftover meat or poultry, I love throwing it into a pasta dish. This dish is a great use for those everyday pantry essentials. I’m sure you have most of these ingredients already lying around somewhere in your kitchen!

Ingredients

  • 2 tablespoons unsalted butter
  • 3/4 cup panko bread crumbs
  • salt and black pepper
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 pound small pasta (I used farfalle)
  • 3 tablespoons olive oil
  • 3 cups broccoli florets
  • 2 cloves of garlic, finely minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup white wine
  • 1 cup turkey or chicken stock (or broth)
  • 2 cups fully cooked turkey breast, chopped or shredded (chicken may be substituted)
  • 1 cup finely grated asiago cheese
Read the whole recipe on Cooking and Beer