Enjoy this simple, comforting Creamy One-Pot Ground Turkey and Spinach Pasta Skillet. It delivers big flavor with minimal cleanup, making it perfect for busy weeknights.
Author:Amara Louis
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner
Method:One-Pot Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground turkey
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
8 ounces dried pasta (penne or rotini work well)
1/2 cup heavy cream (or half-and-half for lighter option)
2 cups fresh spinach
1/2 cup grated Parmesan cheese
Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the chopped onion to the skillet 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 diced tomatoes (with their juices) and chicken broth. Bring the mixture to a boil.
Add the dried pasta to the skillet, stirring to submerge it completely.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2 minutes.
Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce becomes creamy. Serve immediately.
Notes
For a spicier kick, add 1/4 teaspoon of red pepper flakes with the other seasonings.
If the sauce seems too thick after cooking, add a splash more broth or milk until you reach your desired consistency.
This recipe is based on the idea of quick, family-friendly meals we love making at Savory Skies.