Turkey Penne with Lemon Cream Sauce

This was an easy recipe to prepare with lots and lots of flavor!  Sauteeing the vegetables leaves them crisp-tender, which really adds to this dish.  I used chicken instead of turkey and it came out just fine.

This recipe is from the August/September issue of Simple and Delicious.

Turkey Penne with Lemon Cream Sauce

2 cups uncooked penne pasta

1/2 lb turkey breast cutlets, cut into 3/4 inch pieces

3 Tbsp butter, divided

2 cups fresh broccoli florets

2 small carrots, thinly sliced

2 garlic cloves, minced

2 Tbsp flour

1 1/2 tsp chicken bouillon granules

1/2 tsp thyme

1/4 tsp pepper

1/8 tsp salt

2 1/2 cups half and half

1/4 cup lemon juice

2 plum tomatoes, seeded and chopped (I used halved grape tomatoes instead)

Cook pasta according to the package directions.  Meanwhile, in a large skillet (next time I would use my Dutch oven), saute turkey in 1 Tbsp butter until no longer pink.  Remove and keep warm.

Saute broccoli and carrots in the same skillet until crisp-tender.  Add garlic.  Cook 1 minute longer.  Strin in the flour, bouillon granules, thyme, pepper and salt until well blended.  Combine half and half 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.