Using Up Leftovers

We always watch for Kroger to put their Jenny-O, pre-marinated turkey breasts on sale, so we can cook them up and have them ready when we need them. We happened to have part of a lemon-herb one, and Dave used it, along with some leftover pasta, asperagus, and herbs from my garden, to make us a delicious lunch. I had Dave write down the recipe so I could share it with ya'll...
In a large skillet, saute in olive oil, a half onion and one tablespoon of fresh rosemary. Cut up bundle of asparagus, put in a microwave safe bowl with just enough water to steam it, and zap for 2 minutes. Add to onion mixture, 2 cloves of garlic and one tablespoon of fresh thyme. Add the zest and juice of one lemon and a can of chicken broth. Mix in one heaping teaspoon of cornstarch with just a little water to thicken. Add your meat and heat leftover spaghetti pasta (about 12 oz.). Add asparagus and pasta to your skillet, salt and pepper to taste, and toss together. Top with grated romano cheese and fresh chives.

This dish can be modified to statisfy anyone's tastes. Different herbs, different meat, broccoli instead of asparagus...the possibilities are endless. Have fun!