One-Pot Pasta with Ground Turkey and Spinach

One-Pot Pasta with Ground Turkey and Spinach

from foodiecrush.com
30 min
6 servings

Ingredients

  • 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)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium onion (, diced)
  • 1/2 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
  • 1/4 cup heavy cream
  • 4 cups fresh baby spinach ((2 big handfuls))
  • 1/2 cup shredded Monterey Jack cheese
  • Chopped cilantro (, for garnish)

Directions

  1. 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.

  2. 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. 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. 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. 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. 6

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