Turkey and Roasted Vegetable Fettuccine

8 ounces white and dark turkey meat, cut into bite-sized pieces
¾ cup broccoli florets
2 garlic cloves, whole
1 small tomato, quartered
1 small red pepper, cut in half and seeded
½ cup zucchini, cut in ½-inch cubes
2 tablespoons olive oil
6 ounces heavy cream
2 tablespoons chicken stock or white wine
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh basil, finely chopped
salt and pepper to taste
4 cups cooked fettuccine noodles
2 tablespoons Parmesan cheese

Place one tablespoon of olive oil on a cookie sheet or in a low-sided sauté pan. Add the garlic and the vegetables, making sure that the peppers and tomatoes are positioned skin side up. Roast under the broiler, positioned approximately 3 inches from the heat source. Cook until golden and then remove from the oven. Peel the skin from the pepper and tomato. Remove the 2 cloves of garlic, and set the roasted vegetables aside.

Slice the garlic cloves thinly and then cook in the second tablespoon of olive oil in a sauté pan over medium-high heat for 30 seconds. Add the turkey and roasted vegetables and cook for one minute. Add the chicken stock (or white wine) and cook for 10 seconds. Add the cream, salt and pepper taste, and then cook for 60 seconds. Add the hot pasta, half of the parsley and basil and toss. Sprinkle the Parmesan cheese and the remaining parsley and basil on top at serving time.

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