Looking for an easy ground turkey recipe? This one-pot pasta comes together in just 30 minutes and is packed with good-for-you ingredients like spinach, tomatoes, and ground turkey!
- 1 tablespoon canola oil
- 1 pound lean ground turkey
- 2 teaspoons kosher salt , divided
- 3 teaspoon ground cumin , divided
- 1 teaspoon oregano
- 1 1/2 teaspoon freshly ground black pepper , divided
- ¼ teaspoon crushed red pepper flakes
- 1 medium onion , diced
- ½ cup red bell pepper , diced
- 3 cloves garlic , minced or pressed
- 1 10- ounce can diced tomatoes and green chilies
- 1 teaspoon chili powder
- 10 ounces dried penne pasta
- 3 cups chicken broth
- ¼ cup heavy cream
- 4 cups fresh baby spinach (2 big handfuls)
- ½ cup shredded Monterey Jack cheese
- Chopped cilantro , for garnish
- 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.
- 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!