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Sunday, April 3, 2011

cheesey pasta with roasted broccoli and turkey breast

this dish is basically a casserole that can be made ahead and refrigerated until needed. at room temperature you only need to bake it for 20 minutes @ 400. if it has been refrigerated, i would lower the oven to 350 and bake for 35-40 minutes

12 ounces - 1 pound of pasta, cut or amount not critical
1 pound turkey cutlets, sliced into bite size pieces(chicken could be used)
2 quarts broccoli, washed and cut into bite size pieces
1/4 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
1/2 stick of butter, could substitute olive oil
6 ounces of shredded cheddar
1 cup white wine
salt and pepper( if you have followed this blog, you know that i added some cajun seasoning ;)
4 ounces shredded parmesan, romano combo or cheese of your choice for the topping

preheat oven to 400 degrees. meanwhile place broccoli into a bowl with the minced garlic and 1/4 cup of olive oil. stir till the broccoli is coated with the oil. dump out on a cookie sheet that has been lined with foil.
bake the broccoli for 20 minutes. remove from the oven, wrap in the foil and set aside. (roasted vegetables have a more intense flavor)

in a large skillet, place the butter and onion. saute until the onion is soft and throw in the turkey. DO NOT OVERCOOK. just saute till it is barely done and then pour in the white wine. bring it to a simmer and remove from the heat.

 cook the pasta until it is just underdone. drain and rinse with cold water, drain and place in a container large enough to hold all ingredients. the pasta will still be warm . add the cheddar cheese. mix, then add the chicken and the broccoli. stir it and adjust the seasonings.
 place it in a lightly greased baking pan. spinkle the remaining cheese on the top and place it in the oven.

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