4 c. sm. broccoli florets
10 oz. rotel or fusilli pasta
4 tbsp. unsalted butter (1/4 stick)
4 tbsp. olive oil
4 garlic cloves, minced
1/2 tsp. red pepper flakes
16 oz. smoked turkey, skinless, diced
1 c. chicken broth
Freshly grated Romano cheese

1. Cook broccoli in large pot of boiling water until crisp tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of iced water to cool. Reserve water in pot. Drain broccoli and pat dry. Broccoli should be prepared ahead.

2. Return water to boil. Add pasta and cook until just tender, about 15 minutes, but still firm to bite, stir occasionally to prevent sticking. Drain thoroughly.

3. Meanwhile, melt butter with olvie oil in large heavy skillet (or Wok) over low heat. Add garlic and red pepper flakes and saute until the garlic is tender (about 3 minutes). Add turkey and saute until heated through (about 4 minutes).

4. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and stir 4 minutes until broth is absorbed. Divide between plates, sprinkle with cheese. Serves 4. Prepare turkey, garlic, broccoli and peppers ahead.