Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          small broccoli florets
   5      ounces        rotelle or fusilli pasta
   2      tablespoons   unsalted butter
   2      tablespoons   olive oil
   2                    garlic cloves -- minced
     1/4  teaspoon      dried red pepper flakes
   8      ounces        smoked turkey -- (or chicken), skin
                        -- removed, diced
     1/3  cup           jar-packed roasted red -- peppers, drained,
                        -- di
     1/2  cup           chicken stock or canned -- broth
                        freshly grated romano cheese

Preparation:

Rotelle with Smoked Turkey, Broccoli and Peppers Cook broccoli in large pot of boiling salted water until criisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and sauté‚until garlic is tender, about 3 minutes. Add turkey and sauté‚until heated through about 4 minutes. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately. 2 servings.