Title: Rotelle with smoked turkey, broccoli & peppers
 Categories: Diabetic, Pasta, Main dish, Vegetables, Poultry
      Yield: 2 Servings
 
      2 c  Broccoli florets; chopped
           -small
      5 oz Rotelle or fusilli; (spiral
           -pasta)
      2 tb Butter, sweet
      2 tb Olive oil
      2    Garlic clove; minced
    1/4 ts Dried red pepper flakes
      8 oz Smoked turkey; skin removed
           -diced
    1/3 c  Red peppers, jar-packed
           -roasted; drained, diced
    1/2 c  Chicken stock
           Romano; grated
 
  Cook broccoli in large pot of boiling salted water until crisp-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 saute until garlic is
  tender, about 3 minutes.  Add turkey and saute 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.