Turkey Penne With Lemon Cream Sauce Recipes

Steps:

• 1. Cook pasta according to pkg. directions. Meanwhile. in a large skillet saute turkey in 1 T. butter until no longer pink. Remove and keep warm. Saute broccoli and carrots in remaining butter in the same skillet until crisp tender. Add garlic, cook 1 min. longer. Stir in flour, bouillon granules, thyme,pepper and salt until blended. Combine cream and lemon juice, gradually stir into broccoli mixture. Bring to a boil, cook and stir for 2-3 min. or until thickened. Drain pasta, add to skillet stir in turkey and tomatoes and heat through.

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.