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Parent Category: Recipes
1 TBS olive oil
5 cloves garlic, peeled and cut into slivers
2 red bell peppers, seeded and julienned
1/2 to 1 tsp. hot red pepper flakes
2 cups leftover cooked turkey, cut into thin strips
1-1/2 cups turkey or chicken stock, warmed
salt and freshly ground black pepper, to taste
12 oz. tri-color fusilli (tri-colored pasta)
2 bunches (about 2 lbs.) broccoli rabe, stems discarded and leaves cut
into 2" to 3" pieces
freshly grated Parmesan cheese (optional)
Bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large skillet over medium-high
heat. Saute the garlic, red pepper and hot red pepper flakes until the
vegetables are starting to brown, 5 to 7 minutes.
Stir in the turkey and the warmed broth and continue cooking until all
is heated through, about 5 minutes more. Season with salt and pepper
to taste, cover and keep warm over low heat.
Cook the pasta in the boiling water for about 7 minutes; stir in the
broccoli rabe leaves and cook for 2 minutes moe.
Drain the fusilli and greens and transfer to a serving bowl. Add the
sauce and toss well. Serve at once with a bowl of Parmesan.
