Herb-Roasted Turkey & Broccoli Alfredo
15min
20min
1
680
Chef's Note
For a lighter version of this alfredo, you can substitute half-and-half for the heavy cream. To ensure your sauce doesn't break, remove the pan from heat before adding the cheese and stir continuously as it melts.
Tags
Ingredients
4 oz fettuccine pasta
4 oz deli-sliced herb-roasted turkey
1 cup broccoli florets
1 tbsp unsalted butter
2 cloves garlic
1 tbsp all-purpose flour
3/4 cup whole milk
1/4 cup heavy cream
1/3 cup parmesan cheese, freshly grated
1/4 cup mozzarella cheese, shredded
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Bring a medium pot of salted water to a boil. Add 4 oz of fettuccine pasta and cook according to package directions until al dente, usually 8-10 minutes.
- 2
While pasta is cooking, steam 1 cup of broccoli florets in a steamer basket or microwave-safe container with 2 tbsp water (covered) for about 3-4 minutes until bright green and tender-crisp.
- 3
In a medium saucepan, melt 1 tbsp of butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- 4
Sprinkle 1 tbsp of flour over the butter and garlic, whisking constantly for 1 minute to create a roux.
- 5
Gradually pour in 3/4 cup of milk and 1/4 cup of heavy cream while continuously whisking to prevent lumps. Cook for 3-4 minutes until the sauce begins to thicken.
- 6
Reduce heat to low and add 1/3 cup of grated parmesan cheese and 1/4 cup of shredded mozzarella. Stir until the cheese is completely melted and the sauce is smooth.
- 7
Season with 1/4 tsp of salt and 1/8 tsp of black pepper, adjusting to taste.
- 8
Cut 4 oz of herb-roasted turkey into bite-sized strips or pieces.
- 9
Drain the cooked pasta and add it to the alfredo sauce along with the steamed broccoli and turkey pieces.
- 10
Gently toss everything together until well coated with the sauce and heated through, about 2 minutes.
Nutrition Information (per serving)
680
42g
62g
32g
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