Make a quick, comforting, and easy dinner using this one-pot method featuring ground turkey, pasta, cheese, and spinach.
Author:Julian Vaughn
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 ounces dry pasta (like penne or rotini)
5 ounces fresh spinach
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the chopped onion and cook until softened, about 3 minutes.
Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
Pour in the chicken broth and the can of diced tomatoes (with their liquid). Bring the mixture to a boil.
Add the dry pasta to the skillet. Stir well to submerge the pasta.
Reduce the heat to medium-low, cover the skillet, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from the heat. Stir in the fresh spinach until it wilts completely.
Stir in the mozzarella cheese and Parmesan cheese until the sauce is creamy and melted. Serve immediately.
Notes
Use whole wheat pasta for added fiber.
For a richer flavor, substitute half of the chicken broth with half-and-half or milk during the final simmering stage before adding the cheese.
You can substitute frozen spinach for fresh, but thaw and squeeze out excess water first.