Turkey Penne With Lemon Cream Sauce

• 2 cups uncooked penne pasta
• 1/2 pound turkey breast cutlets, cut into 3/4-inch pieces
• 3 tablespoons butter, divided
• 2 cups fresh broccoli florets
• 3 small carrots, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons chicken bouillon granules
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2-1/2 cups half-and-half cream
• 1/4 cup lemon juice
• 2 plum tomatoes, seeded and chopped

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm.
2. In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
3. Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.

penne pasta, turkey breast cutlets, butter, fresh broccoli florets, carrots, garlic, flour, chicken bouillon granules, thyme, pepper, salt, cream, lemon juice, tomatoes

Taken from www.tasteofhome.com/recipes/turkey-penne-with-lemon-cream-sauce/ (may not work)