One-Pot Pasta with Ground Turkey and Spinach

 

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Ingredients
 1 tbsp Canola oil
 1 lb Lean ground turkey
 2 tsp Kosher salt, divided
 3 tsp Ground cumin, divided
 1 tsp Oregano
 1 ½ tsp Freshly ground black pepper, divided
 ¼ tsp Crushed red pepper flakes
 1 Medium onion, diced
 ½ cup Red bell pepper, diced
 3 Garlic cloves, minced or pressed
 1 Can of diced tomatoes and green chilies
 1 tsp Chili powder
 10 oz Dried penne pasta
 3 cups Chicken broth
 ¼ cup Heavy cream
 4 cups Fresh baby spinach
 ½ cup Shredded monterey jack cheese
 Chopped cilantro, for garnish
Cooking Directions
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, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.

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.

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.

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.

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.

6

Garnish with the chopped cilantro, sit back and watch the forks fly!

Ingredients

Ingredients
 1 tbsp Canola oil
 1 lb Lean ground turkey
 2 tsp Kosher salt, divided
 3 tsp Ground cumin, divided
 1 tsp Oregano
 1 ½ tsp Freshly ground black pepper, divided
 ¼ tsp Crushed red pepper flakes
 1 Medium onion, diced
 ½ cup Red bell pepper, diced
 3 Garlic cloves, minced or pressed
 1 Can of diced tomatoes and green chilies
 1 tsp Chili powder
 10 oz Dried penne pasta
 3 cups Chicken broth
 ¼ cup Heavy cream
 4 cups Fresh baby spinach
 ½ cup Shredded monterey jack cheese
 Chopped cilantro, for garnish

Directions

Cooking Directions
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, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.

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.

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.

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.

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.

6

Garnish with the chopped cilantro, sit back and watch the forks fly!

One-Pot Pasta with Ground Turkey and Spinach

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