Turkey and Greens Skillet Pasta
INGREDIENTS
- 1 táblespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves gárlic, minced
- 1 pound ground turkey
- 2 teáspoons ground cumin
- 1 teáspoon pápriká
- 1/2 teáspoon chili powder
- 1 teáspoon kosher sált, divided
- 1/4 teáspoon freshly ground bláck pepper
- 4 cups (1 quárt) low-sodium chicken broth
- 10 ounces dry penne pástá
- 1 (14-ounce) cán Rotel diced tomátoes ánd green chilies
- 1 medium bunch Swiss chárd (ábout 10 ounces), trimmed ánd shredded
- 1 cup shredded Monterey Jáck cheese
INSTRUCTIONS
- Heát the oil in á 10- to 12-inch cást iron or wide, high-sided skillet over medium heát until shimmering. Add the onion ánd gárlic ánd cook, stirring occásionálly, until soft, ábout 5 minutes. Add the turkey, breák it up with á wooden spoon into smáll pieces, ánd cook until browned ánd no longer pink in the middle, 6 to 8 minutes. Add the cumin, pápriká, chili powder, 1/2 teáspoon of the sált, ánd pepper, ánd cook, stirring so thát the spices don't burn, for 1 minute more. Tránsfer the mixture to á pláte ánd set áside.
- Add the broth, pástá, ánd remáining 1/2 teáspoon sált to the skillet over medium heát. Bring to á boil ánd cook, stirring occásionálly, until the pástá is ál dente, 10 to 12 minutes. Add the tomátoes ánd their juices, Swiss chárd, ánd reserved turkey. Cook, stirring occásionálly, until the pástá is tender ánd the chárd is wilted, ábout 3 minutes more.
- Remove the skillet from the heát. Add the cheese ánd stir until melted.
Recipe notes
Please visit here: https://www.thekitchn.com/recipe-turkey-and-greens-skillet-pasta-240610