Skillet Turkey Pasta
The ultimate comfort food that’s ready in no time! Skillet Turkey Pasta combines savory ground turkey with tender noodles and fresh veggies for a hearty, delicious meal. Perfect for busy weeknights, this dish will satisfy your cravings and bring smiles to the dinner table!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Food Processor
Ingredients
- 8 ounces elbow noodles
- 1 tablespoon olive oil
- 1 pound turkey, ground
- 1 medium bell pepper, green
- 2 medium tomato, red
- 1/2 medium onion
- 15 ounces kidney beans, canned
- 2 teaspoons cumin, ground
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 cup vegetable broth
- 4 medium nectarine
Instructions
- Cook elbow noodles as directed on package. Set aside.
- Heat olive oil in a large skillet over medium-high. Once hot, add turkey. Stir and break apart to crumble. Cook until no longer pink.
- Meanwhile, roughly chop bell pepper, tomatoes and onion. Add to food processor; pulse until chunky or even longer if desired (but avoid pureeing). Drain and rinse beans.
- Add veggies to skillet with pasta, beans, cumin, chili powder, salt and vegetable broth. Mix together and cook for 10 to 15 minutes, stirring occasionally.
- Serve with sliced nectarines on the side.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet for the best texture.
- Tip 2: This dish freezes well! Just cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months.
- Tip 3: Feel free to add other vegetables like zucchini or spinach for added nutrition and flavor.
- Tip 4: This recipe serves six, but you can easily halve it or double it based on your needs.
- Tip 5: It pairs wonderfully with a simple side salad or crusty bread to soak up the delicious sauce.