Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
12 oz broccoli crowns
2 tablespoons butter
1 cup chopped onion
1 teaspoon salt
Black pepper
2 tablespoons cornstarch
2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon dried tarragon leaves
3 cups chopped turkey
2 cups shredded extra sharp cheddar cheese

Directions

1.	Bring a large pot of salted water to boil. Chop broccoli into bite size pieces and set aside.
2.	Melt butter in a large skillet over medium-high heat. Add onion, salt, and pepper to taste. Stirring, cook until tender. Whisk cornstarch into milk until dissolved, and pour into onions.
3.	Add mustard and tarragon. Stirring bring to a boil, until thickened and smooth. Add turkey, mixing until heated through. Add cheese. Stir until melted. Remove from heat.
4.	Meanwhile, boil Notta Pasta according to box directions. Add broccoli during last minute of pasta's cooking time. Drain and immediately toss with sauce. Serve.

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