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Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time.
Broccoli Salad. This potluck favorite has so many tasty mix-ins that your friends and family will love. There's sweet dried cranberries, smoky almonds, shredded cheese, and crispy bacon.
Preheat the oven to 450°F and set the function to ROAST. Evenly spread chicken and vegetables on a 1/4 sheet pan. Drizzle with the oil and butter and season liberally with salt and pepper.
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Add the turkey and cook for 3 minutes or until the turkey is lightly browned on both sides. Remove the turkey from the skillet. Stir the onion in the skillet and cook until it's tender. Stir the soup, milk and reserved lemon juice into the skillet and heat to a boil. Return the turkey to the skillet and reduce the heat to low.
Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepan. Stir the soup, broth, garlic powder, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.
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Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...