One-Pot Ground Turkey Pasta Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
390 kcal
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Course
Main Course
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Cuisine
Italian
One-Pot Ground Turkey Pasta Recipe
Description
Ground turkey is first browned with kosher salt, cumin, oregano, black pepper, and red pepper flakes to build a spiced base. Onion, red bell pepper, and garlic cook alongside to soften and add sweet and pungent flavors. Canned diced tomatoes with green chiles deepen the flavor and add moisture. Dry penne pasta and chicken broth are added next and cooked covered at a simmer until the pasta is just tender.
Stirring in cream and fresh spinach at the end creates a luscious texture and mild richness, while the spinach wilts to add color and nutrition. The dish finishes with shredded Monterey Jack cheese melting on top and chopped cilantro for a fresh herbal note. This method provides a filling meal requiring minimal pots and pans.
Using a high-sided sauté pan or Dutch oven is recommended to accommodate the pasta expansion during cooking. The layering of spices and inclusion of fresh ingredients contribute to a balanced flavor profile with a hint of heat from the pepper flakes and chiles.
Ingredients
- 1 tablespoon canola oil
- 1 pound ground turkey lean
- 2 teaspoons kosher salt , divided
- 3 teaspoon cumin divided, ground
- 1 teaspoon oregano
- 1 ½ teaspoon black pepper divided, freshly ground
- ¼ teaspoon red pepper flakes crushed
- 1 onion diced, medium
- ½ cup red bell pepper , diced
- 3 cloves garlic , minced or pressed
- 1 10- ounce diced tomato canned
- 1 10- ounce green chili canned
- 1 teaspoon chili powder
- 10 ounces penne pasta dried
- 3 cups chicken broth
- ¼ cup heavy cream
- 4 cups spinach 2 big handfuls, fresh baby
- ½ cup Monterey jack cheese shredded
- cilantro for garnish, chopped
Instructions
- Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
- Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
- Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
- Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
- Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
- Garnish with the chopped cilantro, sit back and watch the forks fly!
Notes
- Use a high-sided sauté pan or Dutch oven (3 to 4 quarts) to allow enough room for the pasta to expand while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 1332mg | 56% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2698IU | 54% |
| Vitamin C | 36mg | 40% |
| Calcium | 156mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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