| Preparation time | 5 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 3 |
Ingredients
1 tablespoon canola oil1 pound lean ground turkey2 teaspoons kosher salt , divided3 teaspoon ground cumin , divided1 teaspoon oregano1 1/2 teaspoon freshly ground black pepper , divided¼ teaspoon crushed red pepper flakes1 medium onion , diced½ cup red bell pepper , diced3 cloves garlic , minced or pressed1 10- ounce can diced tomatoes and green chilies1 teaspoon chili powder10 ounces dried penne pasta3 cups chicken broth¼ cup heavy cream4 cups fresh baby spinach (2 big handfuls)½ cup shredded Monterey Jack cheeseChopped cilantro , for garnish
Directions
- Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
- Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
- Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
- Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
- Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
- Garnish with the chopped cilantro.