Weeknight Pasta With Broccoli And Ground Turkey Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 375 degrees F (190 degrees C).
• In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
• Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.

Steps:

• Bring 4 quarts of water to a rapid boil in a stockpot.
• In the meantime, heat oil in a skillet over medium-high heat. Add ground turkey and cook, stirring frequently, until crumbled and lightly browned, 5 to 7 minutes. Stir in onion, Italian seasoning, and pepper and cook until onion is translucent, 3 to 5 minutes more.
• Meanwhile, add pasta to the boiling water; return to a boil and cook for 7 to 8 minutes. Add broccoli and continue cooking until pasta is tender yet firm to the bite and broccoli is just fork-tender, 2 to 3 minutes.
• Drain pasta and broccoli and return to the pot. Stir in the turkey mixture and pasta sauce; mix thoroughly.

Steps:

• In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain.
• Stir in milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and pepper flakes. Heat to boiling.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in broccoli. Cover; simmer 5 minutes. Sprinkle with cheese; cook uncovered until cheese is melted.

Steps:

• Heat oven to 375°F.
• Combine all ingredients except cheese in 13x9-inch baking dish; cover.
• Bake 30 min.; stir. Sprinkle with cheese.
• Bake, uncovered, 10 min. Let stand 5 min. before serving.

Steps:

• Preheat the oven to 425 degrees.
• Trim or break off the flowerettes of the broccoli. There should be about five cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about three minutes or until crisp-tender. Do not overcook. Drain thoroughly.
• Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
• Bring the water to the boil in a saucepan and add the salt and fettuccine. When the water returns to the boil, cook to the desired degree of doneness. Fresh fettuccine will cook in about two to three minutes; dried fettuccine may require up to nine minutes or longer. Drain. Return the fettuccine to the cooking utensil and add one tablespoon of butter. Add salt and pepper to taste and toss briefly
• Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettuccine into an oval baking dish (a dish measuring about 13 by 10 by 2 1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
• Heat two tablespoons of butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about two to three minutes.