2 cups small broccoli florets
5 oz Rotelle or fusilli pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
8 oz smoked turkey (or chicken), skin removed, diced
1/3 cup jar-packed roasted red peppers, drained, diced
1/2 cup chicken stock or canned broth
freshly grated Romano cheese
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.