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One-Pot Penne with Ground Turkey and Spinach
Serves 6 |
A delicious pasta dinner ready in 30 minutes.
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Ingredients:
| 1 tablespoon canola oil |
| 1 lb ground turkey |
| 3 teaspoon ground cumin |
| 2 teaspoons kosher salt |
| 1 1/2 teaspoon ground black pepper |
| 1/4 teaspoon crushed red pepper flakes |
| 1 teaspoon chili powder |
| 1 teaspoon oregano |
| 1 yellow onion, diced |
| 1/2 cup red bell pepper, diced |
| 3 cloves garlic, minced |
| 1 can diced tomatoes with green chilies, 10 oz. |
| 1 box penne pasta, 16 oz. |
| 3 cups chicken broth |
| 1/4 cup heavy cream |
| 4 cups fresh baby spinach |
| 1/2 cup shredded Monterey Jack cheese |
Directions:
- Drizzle the canola oil in a large skillet. Bring to medium-high heat. Add the ground turkey, and ground cumin, kosher salt, ground black pepper, crushed red pepper, chili powder, and oregano. Cook and stir for 5 minutes. Then add the yellow onion, red bell pepper, and garlic. Cook and stir for an additional 5 minutes. Pour in the canned tomatoes with green chiles and stir together.
- Add the penne pasta into the skillet and pour in the chicken broth. Bring to a boil then turn down to low. Place a lid on the skillet and cook for about 10 minutes, stirring occasionally, until the pasta is just tender.
- Stir in the heavy cream and fold in the spinach. Cook and stir until the spinach wilts.
- Spoon into serving bowls. Sprinkle the shredded cheese over top. Enjoy!
| Main Ingredient: | Ground Turkey, Pasta |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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