Description
A comforting one-skillet dinner made with lean ground turkey, tender pasta, vegetables, and melted cheese for the ultimate cozy family meal.
Ingredients
1 tablespoon olive oil
1 pound (450 g) lean ground turkey
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced (about 1 cup)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
2 tablespoons tomato paste
1 can (14.5 ounces / 410 g) diced tomatoes, undrained
2 cups (480 ml) low-sodium chicken broth
1 cup (240 ml) milk
8 ounces (225 g) uncooked short pasta (penne or rotini)
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes. Stir in garlic and cook 30 seconds.
Add ground turkey and cook 5–7 minutes until browned. Season with salt, pepper, paprika, Italian seasoning, and oregano.
Stir in bell pepper and zucchini. Cook 3–4 minutes. Add tomato paste and cook 1 minute.
Add diced tomatoes, chicken broth, and milk. Stir in uncooked pasta. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes, stirring occasionally, until pasta is tender.
Sprinkle mozzarella and cheddar over the top. Cover and cook 2–3 minutes until cheese melts. Rest 5 minutes before serving. Garnish with parsley if desired.
Notes
Use lean (not extra-lean) ground turkey for best texture.
Add a splash of milk when reheating to maintain creaminess.
You can substitute ground chicken if preferred.
Store leftovers in the refrigerator up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes