Servings: 6 servings 1x
Ingredients
- 2 tbsp oil
- 1 lb ground turkey
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- 1 lb dried pasta
- 4 cups chicken broth
- 2 cups water
- 1 (8oz) jar of julienne cut sun dried tomatoes in oil
- 1 (14.5oz) can of diced tomatoes
- 1/4 cup grated parmesan cheese (optional)
** To make this recipe vegetarian substitute plant based crumbles in place of the ground turkey
Instructions
- Heat oil in a large pot or dutch oven over medium heat
- Once the oil is hot add the ground turkey to the pot
- Allow the turkey to brown for 3 minutes
- Add salt, pepper and garlic powder to the pot with the ground turkey
- Continue cooking the turkey and spices and breaking into small crumbles with a spatula for 4 minutes
- Add the dry pasta, sun dried tomatoes with oil, diced tomatoes with liquid, chicken broth, and water to the pot
- Stir the ingredients to combine
- Increase the heat to high and bring to a rolling boil – continue stirring occasionally as you bring to a boil
- Once boiling, reduce to a simmer
- Continue simmering for 8-9 minutes stirring frequently
- Test the pasta to check if its cooked, if it is turn off the heat. If not, continue simmering
- To make the pasta extra creamy, stir in 1/4 cup grated parmesan cheese
- Allow to cool slightly and serve with parmesan cheese, crushed red pepper and basil
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.