About This Dish
- Prep:5 mins
- Cook:25 mins
- plus resting time
- Skill Level: Easy
- Feeds: 6 People
Ingredients
- Canola oil
- Lean ground turkey
- Herbs and spices
- Onion
- Red bell pepper
- Garlic
- Diced tomatoes with green chiles
- Penne pasta
- Chicken broth
- Heavy cream
- Fresh spinach
- Shredded cheese
- Chopped cilantro
Method
- STEP 1
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, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes. - STEP 2
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. - STEP 3
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. - STEP 4
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. - STEP 5
Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese. - STEP 6
Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
