Ground Turkey Pasta
A delicious and healthy twist on traditional pasta, this Ground Turkey Pasta blends the heartiness of penne with lean protein, creamy sauces, and melted cheese for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 8 ounces Penne Pasta
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion chopped
- 1 pound Ground Turkey
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 2 cloves Garlic minced
- 2 tablespoons All-purpose Flour
- 1 cup Chicken Broth
- 1 cup Tomato Sauce
- ½ cup Half-and-half
- 1 cup Mozzarella Cheese shredded
- 1 cup Cheddar Cheese shredded
- ¼ cup Fresh Parsley chopped, for garnish
- 1 teaspoon Red Chili Flakes for garnish
Instructions
Preparation
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
- Add the ground turkey to the skillet. Season with salt, black pepper, and Italian seasoning. Cook until the turkey is browned and cooked through.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the turkey mixture, stirring well to combine.
- Gradually pour in the chicken broth, stirring constantly until the mixture thickens.
- Mix in the tomato sauce and half-and-half. Allow it to simmer for a few minutes until creamy.
- Add the cooked penne pasta to the skillet, mixing well to coat the pasta in the sauce.
- Stir in the mozzarella and cheddar cheese until melted and bubbly.
Serving
- Serve the Ground Turkey Pasta warm right from the skillet. You can serve it with a sprinkle of fresh parsley and red chili flakes for an extra kick.
Notes
If you have leftovers, store them in an airtight container in the refrigerator. The pasta can last for about 3 to 4 days. To reheat, just warm in the microwave or on the stove until heated through. For added flavor, let the sauce simmer a bit longer before adding the pasta. Feel free to add veggies like spinach or bell peppers for extra nutrition.