Recipes

Ingredients

• 2 packages (2 x 150 g) Lilydale^®Oven Roasted Turkey Breast Strips
• 8 large garlic cloves, minced
• 3 cups (750 mL) cauliflower florets
• 2 cups (500 mL) vegetable broth or water
• 1/2 cup (125 mL) milk
• 2 cups (500 mL) rapini, washed and dried
• 4 oz dry (100g) uncooked pasta of choice
• 1/4 tsp each black pepper and salt

Directions

1. Saute the minced garlic for 3-5 minutes on low heat, set aside.
2. Bring the water or vegetable broth to a boil in a large pot and add the cauliflower. Cook covered for 7-10 minutes or until cauliflower is fork tender.
3. Reserve 1 cup of the cauliflower water. Drain the cauliflower and set aside.
4. Bring another pot of hot salted water to a boil, add pasta and cook according to the instructions on the pasta package. Drain and set aside.
5. With a hand blender, blend the cauliflower and sautéed garlic along with 1 cup of the cauliflower water until smooth. Add salt and pepper to taste. Add ½ cup of milk in small increments until it reaches your desired consistency. Set aside.
6. In a skillet, lightly oil the pan, then add rapini and Lilydale^®Oven Roasted Turkey Breast Strips. Sauté for 2-3 minutes until heated thoroughly.
7. Combine cooked pasta, cauliflower alfredo sauce, rapini, and Lilydale^®Oven Roasted Turkey Breast Strips together and toss evenly. Add salt and pepper to desired liking.