Best 11 Turkey With Pasta And Broccoli Recipes

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Are you ready to tantalize your taste buds with a delectable dish that combines the richness of turkey, the heartiness of pasta, and the vibrant green of broccoli? Look no further! This comprehensive guide will lead you on a culinary journey to discover the best recipe for turkey with pasta and broccoli, a flavor-packed dish that's perfect for weeknight dinners, special occasions, or meal prepping. Get ready to explore a world of culinary delights as we unveil the secrets to creating a dish that will leave your family and friends craving more!

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

CHEESY TURKEY WITH PASTA



Cheesy Turkey with Pasta image

This is a tasty cheesy pasta dish that's a great way to use leftover turkey. Chicken can also be used instead of turkey.

Provided by SUSANBAILEY

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 30m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
¼ cup butter
¼ cup all-purpose flour
1 cup turkey stock
½ cup pasta sauce
1 cup water
½ (1 ounce) package dry onion soup mix
1 teaspoon crushed garlic
salt and pepper to taste
⅓ cup shredded Monterey Jack cheese
⅓ cup shredded sharp Cheddar cheese
1 pound cooked turkey breast, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
  • Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 63.1 g, Cholesterol 90.4 mg, Fat 20.1 g, Fiber 3.5 g, Protein 36.6 g, SaturatedFat 9.8 g, Sodium 537.9 mg, Sugar 4.5 g

TURKEY AND BROCCOLI PASTA



Turkey and Broccoli Pasta image

Perfect for a busy weeknight, this quick-fix meal stars Hamburger Helper® dinner mix, ground turkey, broccoli cuts and creamy mozzarella cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 8

1 lb lean ground turkey
2 cups milk
1 cup hot water
1 box Hamburger Helper™ three cheese
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 1/2 cups Frozen Broccoli Cuts
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain.
  • Stir in milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and pepper flakes. Heat to boiling.
  • Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in broccoli. Cover; simmer 5 minutes. Sprinkle with cheese; cook uncovered until cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 80 mg, Fiber 2 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 7 g, TransFat 0 g

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

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

EASY GROUND TURKEY BROCCOLI PASTA DINNER



Easy Ground Turkey Broccoli Pasta Dinner image

Super-easy, family-pleasing dinner ready in less than 30 minutes!

Provided by Kristin

Categories     Entree

Time 30m

Number Of Ingredients 10

1 box spiral pasta ((12-16 oz box))
8 ounces broccoli florets ((cut to be bite-sized))
2 tablespoons olive oil ((divided))
16-20 ounces ground turkey ((to substitute leftover cooked turkey, see notes))
1 teaspoon paprika
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup chopped fresh basil
1/4 cup Parmesan cheese

Steps:

  • Cook the pasta according to the instructions on the package. During the last 2 minutes of cooking, add the broccoli.
  • Drain the broccoli and pasta and return to the pot. Cover and set aside.
  • Heat 1 tablespoon of olive oil over medium high heat.
  • Add the turkey, paprika, garlic, red pepper flakes and salt.
  • Break the turkey into pieces, while cooking until browned. (see notes)
  • Add the turkey mixture, the remaining olive oil, and the fresh basil to the pasta pot
  • Mix until combined.
  • Sprinkle with Parmesan cheese when serving (or mix in just prior to serving).

Nutrition Facts : Calories 436 kcal, Carbohydrate 59 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 44 mg, Sodium 317 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY TURKEY PASTA



Creamy Turkey Pasta image

This is a really quick recipe, perfect for after work. If you don't like spinach, try substituting broccoli, peas or bell peppers

Provided by erinBOberrin

Categories     Poultry

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces uncooked penne pasta
1/3 cup sliced green onion
2 cloves garlic, minced
1/2 lb fresh mushrooms, sliced
4 cups fresh baby spinach leaves (, or use 1/2 of 10 oz. box frozen chopped spinach)
2 teaspoons butter or 2 teaspoons margarine
2 cups cooked turkey breast
1 jar pimiento, drained
1 (14 1/2 ounce) can fat free chicken broth
1 (10 3/4 ounce) can reduced-fat cream of chicken soup (undiluted)
1/4 cup nonfat sour cream
pepper
parmesan cheese

Steps:

  • Cook penne according to package directions.
  • Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
  • Add spinach, cook until just wilted- approximately 1 minute.
  • Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
  • Drain pasta.
  • To serve, top noodles with turkey mixture.
  • Add pepper and parmesan cheese to taste.

Nutrition Facts : Calories 248, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 320.2, Carbohydrate 50.6, Fiber 7.6, Sugar 2.3, Protein 7.3

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.

BROCCOLI TURKEY SUPREME



Broccoli Turkey Supreme image

I do a lot of catering, and this easy rice casserole always gets rave reviews from clients as well as friends and family. It is loaded with turkey, broccoli and water chestnuts. I'm asked for the recipe over and over. -Marcene Christopherson Miller, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

4 cups cubed cooked turkey breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
4 cups frozen broccoli florets, thawed and drained
1 package (6.9 ounces) chicken-flavored rice mix
1-1/3 cups milk
1 cup chicken broth
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup mayonnaise
1/2 cup chopped onion

Steps:

  • In a large bowl, combine all of the ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until rice is tender.

Nutrition Facts : Calories 0g sugar total.

Tips:

  • To save time, use pre-cooked or leftover turkey.
  • Use a large skillet or Dutch oven to cook the pasta, broccoli, and turkey all in one pot.
  • If you don't have heavy cream, you can use milk or evaporated milk.
  • Add a sprinkle of Parmesan cheese or grated cheese blend on top of the dish before serving.
  • Serve the dish immediately, garnished with parsley or chives.

Conclusion:

This simple yet flavorful turkey with pasta and broccoli dish is a great way to use up leftover turkey or make a quick and easy weeknight meal. It's packed with protein, vegetables, and creamy sauce, making it a satisfying and nutritious meal that the whole family will enjoy. With a few simple tips and tricks, you can easily customize this dish to your liking, making it a versatile recipe that you'll come back to time and time again.

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