Best 7 Turkey With Pasta And Broccoli Recipes

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Indulge in a culinary journey with our tantalizing turkey with pasta and broccoli recipe, a symphony of flavors that will delight your taste buds. This delectable dish features tender turkey, perfectly cooked pasta, and vibrant broccoli, all harmoniously combined in a creamy and flavorful sauce. The medley of textures and flavors creates an unforgettable experience that will leave you craving for more. Alongside this main course sensation, we offer a collection of equally enticing recipes to complete your culinary adventure. From the classic comfort of baked ziti to the hearty goodness of one-pot chicken and rice, our diverse selection caters to every palate and occasion. So, prepare your taste buds for a delightful expedition as we embark on a culinary adventure like no other.

Here are our top 7 tried and tested recipes!

GROUND TURKEY AND BROCCOLI PASTA



Ground Turkey and Broccoli Pasta image

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

Provided by Olena Osipov

Categories     One Pot

Time 30m

Number Of Ingredients 13

1 large onion (chopped)
1 lb ground turkey
1 tbsp olive oil (extra virgin)
3 cups any short pasta
3 cups veggie or chicken stock (low sodium)
1 tsp salt
Ground black pepper (to taste)
1 lb broccoli florets
3 tomatoes (diced)
1-2 garlic cloves (grated)
Red pepper flakes (a pinch)
1/2 cup parsley (finely chopped)
1/2 cup Parmesan cheese (grated)

Steps:

  • Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
  • Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
  • Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
  • When pasta is al dente (not too soft, so it doesn't become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
  • Add parsley and Parmesan cheese and gently stir. Serve hot.

Nutrition Facts : ServingSize 1.5 cups, Calories 379 kcal, Sugar 5 g, Sodium 594 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 5 g, Protein 31 g, Cholesterol 47 mg

TURKEY WITH PASTA AND BROCCOLI



Turkey With Pasta And Broccoli image

Provided by Craig Claiborne With Pierre Franey

Categories     casseroles, pastas, main course

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 16

1 bunch broccoli
5 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
Salt to taste, if desired
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 egg yolks
1/2 cup Gruyere or Swiss cheese, cut into 1/4-inch dice
Freshly ground pepper to taste
3 quarts water
9 ounces fresh or dried fettuccine
1 pound leftover boneless, skinless roast turkey
2 teaspoons finely minced garlic
3/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Trim or break off the flowerettes of the broccoli. There should be about five cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about three minutes or until crisp-tender. Do not overcook. Drain thoroughly.
  • Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
  • Bring the water to the boil in a saucepan and add the salt and fettuccine. When the water returns to the boil, cook to the desired degree of doneness. Fresh fettuccine will cook in about two to three minutes; dried fettuccine may require up to nine minutes or longer. Drain. Return the fettuccine to the cooking utensil and add one tablespoon of butter. Add salt and pepper to taste and toss briefly
  • Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettuccine into an oval baking dish (a dish measuring about 13 by 10 by 2 1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
  • Heat two tablespoons of butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about two to three minutes.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 26 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 14 grams, Sodium 1500 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA WITH TURKEY MEATBALLS



Pasta With Turkey Meatballs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces orecchiette pasta
2 bunches broccolini, cut into bite-size pieces
8 ounces sweet Italian turkey sausage, casings removed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 large egg
Freshly ground pepper
1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels. Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper. Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

Nutrition Facts : Calories 613, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 102 milligrams, Sodium 749 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 29 grams

PASTA WITH TURKEY AND BROCCOLI



Pasta With Turkey and Broccoli image

Get the recipe for Pasta With Turkey and Broccoli.

Provided by Dawn Perry

Time 20m

Number Of Ingredients 9

0.75 pound orecchiette
2 cups broccoli florets
3 tablespoons olive oil, divided
1 pound ground turkey
2 cloves garlic, chopped
1 teaspoon fennel seed
0.5 teaspoon crushed red pepper
0.5 teaspoon kosher salt
Parmesan, for serving

Steps:

  • Cook pasta according to package directions, adding broccoli during the last minute. Drain and return pasta and broccoli to the pot.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes, and then season with ½ teaspoon salt.
  • Toss the turkey mixture with pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

Nutrition Facts : Calories 582 kcal, Carbohydrate 67 g, Cholesterol 65 mg, Protein 35 g, SaturatedFat 4 g, Sodium 333 mg, Sugar 1 g, Fat 19 g, UnsaturatedFat 0 g

TURKEY SAUSAGE AND BROCCOLI PASTA



Turkey Sausage and Broccoli Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 8

8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets

Steps:

  • Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.

TURKEY WITH PASTA AND BROCCOLI



Turkey With Pasta and Broccoli image

Another favorite leftover dish usually contains leftover cooked poultry blended with freshly cooked pasta, such as thin spaghetti, spaghettini or vermicelli, with a cheese sauce spooned over and baked, such as a Tetrazzini. With this in mind, Craig Claiborne and Pierre Franey of The New York Times came up with the recipe that consists of thinly sliced cold turkey (light or dark), fettuccine, a cheese sauce (preferably made with Gruyere cheese) and bits of broccoli. It is then baked until bubbling and goes quite well with a chilled Burgundy-type wine, such as a lightly chilled Beaujolais or a nice full-bodied dry white wine.

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 bunch broccoli
5 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 egg yolks
1/2 cup gruyere cheese, cut into 1/4-inch dice (or Swiss)
fresh ground pepper
3 quarts water
9 ounces fettuccine pasta (fresh or dried)
1 lb roast cooked turkey (leftover boneless, skinless)
2 teaspoons finely minced garlic
3/4 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Trim or break off the flowerettes of the broccoli. There should be about 5 cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about 3 minutes or until crisp-tender. Do not overcook. Drain thoroughly.
  • Melt 2 T. of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
  • Bring the water to the boil in a saucepan and add the salt and fettucine. When the water returns to the boil, cook to the desired degree of doneness. (Fresh fettucine will cook in about 2-3 minutes; dried fettucine may require up to 9 minutes or longer.) Drain. Return the fettucine to the cooking utensil and add 1 T. of the butter. Add salt and pepper to taste and toss briefly.
  • Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettucine into an oval baking dish (a dish measuring about 13x10x2-1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
  • Heat 2 T. of the butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about 2-3 minutes.

Nutrition Facts : Calories 627.6, Fat 33.7, SaturatedFat 18.6, Cholesterol 232.8, Sodium 478, Carbohydrate 39.3, Fiber 2.8, Sugar 2, Protein 42.5

BROCCOLI TURKEY CASSEROLE



Broccoli Turkey Casserole image

I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! -Muriel Shand, Isanti, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter, cubed
4 cups cubed cooked turkey breast
1 package (16 ounces) frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cooked rice
1/2 cup shredded part-skim mozzarella cheese
1 can (2.8 ounces) French-fried onions

Steps:

  • In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 344 calories, Fat 17g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 758mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

Tips:

  • Utilize versatile ingredients: Turkey is a lean protein that pairs well with various flavors and cooking methods. Pasta and broccoli add bulk and nutrients, making the dish a well-rounded meal.
  • Enhance flavors through seasoning: Garlic, oregano, and paprika bring depth and warmth to the dish. Adjust the seasonings to your taste preference.
  • Don't overcrowd the pan: When cooking the turkey, ensure there's enough space in the pan to allow even browning. Overcrowding may result in steaming rather than searing.
  • Cook the pasta al dente: Slightly undercooked pasta will continue cooking in the sauce, preventing it from becoming mushy.
  • Balance the sauce consistency: If the sauce appears too thick, add some pasta water to achieve the desired consistency.
  • Garnish for visual appeal: A sprinkle of fresh herbs or grated Parmesan cheese adds a vibrant touch and enhances the flavor.

Conclusion:

This recipe offers a delectable combination of flavors and textures, making it a perfect choice for a hearty and satisfying meal. The versatility of the ingredients allows for customization to suit individual preferences. Remember to cook the pasta al dente and adjust the sauce consistency to your liking. Experiment with different herbs and seasonings to create a unique flavor profile. With careful attention to detail, you'll be able to prepare a delicious and visually appealing dish that everyone will enjoy.

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