Creamy Garlic Turkey with Spinach Penne
Velvety Garlic Turkey & Wilted Spinach Penne Pasta
Ingredients:
1 lb ground turkey
12 oz penne pasta
3 tablespoons olive oil
6 cloves garlic, minced
1 medium onion, finely diced
1 cup chicken broth
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
4 cups fresh spinach, roughly chopped
1 teaspoon dried Italian herbs
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh lemon juice
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Extra Parmesan for garnish
Directions:
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes until browned, breaking it up with a wooden spoon as it cooks. Season with salt and pepper. Transfer to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add onions and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Reduce heat to medium-low and add heavy cream. Simmer for 3-4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and sauce is smooth.
Add the cooked turkey back to the skillet, along with dried Italian herbs and red pepper flakes if using. Stir to combine.
Add drained pasta to the skillet and toss to coat with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Remove from heat and stir in fresh lemon juice. Adjust seasoning with salt and pepper to taste.
Garnish with chopped parsley and additional Parmesan cheese before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 6 servings