Ground Turkey with Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Turkey, Ground turkey, 93% lean, 20 oz Onions, raw, 1 medium (2-1/2" dia) Peppers, sweet, red, raw, sliced, 2 cup Broccoli, frozen, 1 package (2 lb) 1 pound Pasta *Extra Light Olive Oil, 2 tbsp Salt, 2 tsp Pepper, black, 1 tspGarlic, 6 cloves Chicken Broth, 1 cup (8 fl oz) Corn Starch, .25 cup
1. Defrost the frozen broccoli.
2. Slice the Peppers into 1/4 inch wide strips about 2 inches long. Then place into a small bowl for use later
3. Mince the garlic (with garlic press or good knife skills), dice the onion into 1/4 inch pieces and combine the 2 in a small bowl for use later.
4. Bring a large pot of water to a boil and place 1 pound of pasta to cook to al dente. "You can use regular pasta of some whole wheat pasta; I prefer the taste and slight spiciness of the whole wheat pasta. "
5. Heat up a large skillet to medium high add 1 tablespoon of the olive oil, let oil warm up to a ripple then add the ground turkey. Use a wooden spoon or spatula to break down the meat and brown it to small pieces about 1/2 inch in size (like you would for making tacos but not quit as small). When the meat is brown remove from heat and drain in a strainer.
6. Wipe out the skillet with a paper towel and return to a medium heat. Add the remaining 1 tablespoon of olive oil to the pan and add the onions and garlic stirring occasionally until the onions are translucent. Raise the heat to medium high add the peppers and broccoli then heat for 5 minutes stirring occasionally.
7. After 5 minutes, return the ground turkey to the skillet.
8. Add the 1/4 cup corn starch to the 1 cup of chicken stock, stir well to remove all lumps and then add to the meat and vegetable mix.
9. Continue to stir and the mixture comes to a boil, the corn starch will thicken the broth to a sauce.
10. Remove from heat after the sauce has thickened to the desired consistency. "Personally, I go with the consistency of a gravy."
Divide the pasta into 6 bowls and top with the vegetable and meat mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user TNTEKTOM.
2. Slice the Peppers into 1/4 inch wide strips about 2 inches long. Then place into a small bowl for use later
3. Mince the garlic (with garlic press or good knife skills), dice the onion into 1/4 inch pieces and combine the 2 in a small bowl for use later.
4. Bring a large pot of water to a boil and place 1 pound of pasta to cook to al dente. "You can use regular pasta of some whole wheat pasta; I prefer the taste and slight spiciness of the whole wheat pasta. "
5. Heat up a large skillet to medium high add 1 tablespoon of the olive oil, let oil warm up to a ripple then add the ground turkey. Use a wooden spoon or spatula to break down the meat and brown it to small pieces about 1/2 inch in size (like you would for making tacos but not quit as small). When the meat is brown remove from heat and drain in a strainer.
6. Wipe out the skillet with a paper towel and return to a medium heat. Add the remaining 1 tablespoon of olive oil to the pan and add the onions and garlic stirring occasionally until the onions are translucent. Raise the heat to medium high add the peppers and broccoli then heat for 5 minutes stirring occasionally.
7. After 5 minutes, return the ground turkey to the skillet.
8. Add the 1/4 cup corn starch to the 1 cup of chicken stock, stir well to remove all lumps and then add to the meat and vegetable mix.
9. Continue to stir and the mixture comes to a boil, the corn starch will thicken the broth to a sauce.
10. Remove from heat after the sauce has thickened to the desired consistency. "Personally, I go with the consistency of a gravy."
Divide the pasta into 6 bowls and top with the vegetable and meat mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user TNTEKTOM.
Nutritional Info Amount Per Serving
- Calories: 373.5
- Total Fat: 13.3 g
- Cholesterol: 25.5 mg
- Sodium: 1,141.7 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 5.9 g
- Protein: 29.6 g
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