Turkey, Broccoli and Cauliflower Alfredo with Penne

Alfredo is a favorite of mine but I can't have it because the cream is too heavy for my stomach. So when I saw an alfredo recipe made with cauliflower and milk, I had to try it. Here is how I made this delicious Turkey, Broccoli and Cauliflower Alfredo with Penne dish. We had leftover turkey breast from a roast I made the night before so I also wanted to use up all the leftovers as well. If you want to remove it and substitute another cooked protein like chicken, that would work too.  This is a great easy Gluten Free dish for any weeknight for sure.

THE REVIEW: We all loved it - even the kids. I didn't tell them how I made it beforehand until my son went to get seconds. Score one for mom!

Ingredients:

½ lb cooked chopped Turkey Breast
3 cups of frozen broccoli defrosted
3 cups of frozen cauliflower defrosted
1 cup of chicken broth (low sodium)
1 lb pound of Gluten-Free Penne Pasta
2 garlic cloves
⅔ cup 1% milk ( I used 0% milk but it could have used a little more fat)
2 tablespoon unsalted butter
1 teaspoon pepper
1 teaspoon lemon juice
½ teaspoon salt
½ cup Romano Cheese (grated)

Instructions:

1. Cook pasta according to the package.
2. Place flour in the saucepan.  Gradually add stock and stir with a whisk until flour is completely dissolved. 
3. Then add garlic, cauliflower 2 cups and bring to a boil. Cook about 5-10 minutes.
4. Add the cauliflower mixer to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
5. Add mixture back to the saucepan, add the cooked turkey, then add the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
6. Add cooked penne to the saucepan and toss.
7. Add 1 oz grated cheese and serve immediately.

Enjoy! Feel free to add more grated cheese and butter to your taste.

Here is the printable for your convenience.

Turkey, Broccoli and Cauliflower Alfredo with Penne

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April 19, 2016

by Sabrina Quairoli

Cuisine Italian

Category Gluten Free Recipes Pasta Recipes Recipe Turkey Recipes

Persons

6

Serving Size

1

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

• ½ lb cooked chopped Turkey Breast
• 3 cups of frozen broccoli defrosted
• 3 cups of frozen cauliflower defrosted
• 1 cup of chicken broth (low sodium)
• 1 lb pound of Gluten-Free Penne Pasta
• 2 garlic cloves
• ⅔ cup 1% milk ( I used 0% milk but it could have used a little more fat)
• 2 tablespoon unsalted butter
• 1 teaspoon pepper
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ cup Romano Cheese (grated)

Instructions

1. Cook pasta according to the package.
2. Place flour in the saucepan. Gradually add stock and stir with a whisk until flour is completely dissolved.
3. Then add garlic, cauliflower to 2 cups, and bring to a boil. Cook about 5-10 minutes.
4. Add the cauliflower mixer to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
5. Add mixture back to the saucepan, add the cooked turkey, then add the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
6. Add cooked penne to the saucepan and toss.
7. Add 1 oz grated cheese and serve immediately.

Calories

474

19%

Fat

13 g

20%

Saturated

5.3 g

27%

Carbs

69 g

23%

Protein

21 g

Fiber

6.8 g

27%

Sugar

4.4 g

Sodium

507 mg

21%

Trans fat

0.1 g

Cholesterol

48 mg

16%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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