Turkey & Broccoli in Creamy Wine Sauce

5 Cups Broccoli florets
¼ Cup Olive oil
2 TBSP Chopped garlic
1 LB Turkey breast – skinless & boneless cut into ½ inch-think strips
1 Cup Dry white wine
1 Cup Chicken stock
1 Cup Heavy cream
½ Cup freshly grated Parmesan cheese


Cooking Directions: In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 TBSP salt. Add the broccoli and boil it for about 3 minutes. Remove and place broccoli in cold water for approximately 1 minute. Drain and set aside. In a large, deep skillet, heat the oil over medium 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. Add the wine, stock, and cream to the skillet, bring to a boil, and cook until thickened slightly, about 8 minutes. Add the broccoli and turkey, and cheese to the sauce and toss until heated through and evenly coated. Serve our pasta with your favorite white wine.