Turkey and Broccoli with Penne in Cream Sauce

Directions

• Step 1
  In a large pot, bring at least 4 quarts of water and salt to a rolling boil. Add the broccoli and blanch it for about 3 minutes. Remove with slotted spoon to a bowl of cold water. Let stand briefly, drain, and return to bowl.
• Step 2
  Add the penne to the boiling water in the pot and stir to prevent sticking. Cook until almost al dente. Drain, place in warm bowl, and toss with 1 tablespoon olive oil.
• Step 3
  In a large, deep skillet, heat the remaining oil over medium-high heat. Add the garlic and turkey and sauté until the turkey is just cooked through and tender. Using a slotted spoon, transfer the turkey to the bowl with the broccoli.
• Step 4
  Add the wine, stock, and cream to the skillet and bring to a boil. Reduce heat to medium and cook until thickened slightly, about 8 minutes. Add the pasta, broccoli and turkey, and cheese to the sauce and toss until heated through and evenly coated.