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Turkey Penne with Lemon Cream Sauce

You’ll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it’s the perfect way to sneak some fresh veggies into little tummies. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 1/2 pound turkey breast cutlets, cut into 3/4-inch pieces
  • 3 tablespoons butter, divided
  • 2 cups fresh broccoli florets
  • 3 small carrots, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2-1/2 cups half-and-half cream
  • 1/4 cup lemon juice
  • 2 plum tomatoes, seeded and chopped

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm.
  • In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the 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 minutes or until thickened.
  • Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.
Nutrition Facts
1-1/2 cups: 528 calories, 25g fat (16g saturated fat), 136mg cholesterol, 594mg sodium, 43g carbohydrate (10g sugars, 4g fiber), 28g protein.

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