Ingredients
2 cups uncooked penne pasta1/2 pound turkey breast cutlets, cut into 3/4-inch pieces3 tablespoons butter, divided2 cups fresh broccoli florets3 small carrots, thinly sliced2 garlic cloves, minced2 tablespoons all-purpose flour1-1/2 teaspoons chicken bouillon granules1/2 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon salt2-1/2 cups half-and-half cream1/4 cup lemon juice2 plum tomatoes, seeded and chopped
Preparation
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.
