Wednesday, June 18, 2008
Tortellini with Turkey, Tomatoes and Brocolli
I needed something quick and easy last night so I made this dish. I don't usually use prepared foods, but I did last night to save time and because the prepared Perdue Turkey Breast was on sale. I adapted the recipe from one that was on the package. It turned out really good. My vegetarian son is home from college for the summer so I was able to scoop out a serving of the pasta and veggies before adding the meat.
1 package Perdue Shortcuts Turkey Breast
1 lb. bag of cheese tortellini
2 T. olive oil
2 heads of broccoli cut into florets (about 1 lb)
4 cloves of garlic minced
1 can of tomatoes drained and diced.
about 1 cup of the pasta cooking water
1/4 cup of freshly grated Parmesan cheese
2 T. butter
salt and pepper
Prepare the tortellini in boiling water. Be sure not to overcook.
Heat olive in skillet. Add the broccoli and cook until bright green. Add the garlic and cook, but do not allow it to brown. Add the tomatoes and the pasta cooking water. Cover and cook until broccoli is almost tender. Remove cover and add the tortellini. Continue cooking until liquid is almost evaporated. Add the cheese and the butter. Add salt and pepper to taste. Add the turkey and heat through just before serving.