Ground Turkey Broccoli Pasta
A healthy, family-friendly dinner with tender turkey, broccoli florets, and a creamy sauce, ready in just 35 minutes!
Equipment
- large pot
- knife
- cutting board
- large skillet
- wooden spoon
- measuring spoons
- measuring cups
Ingredients
Pasta and Sauce
- 12 ounces dried penne pasta
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups small broccoli florets
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon, and season with salt and black pepper. Cook for 5-7 minutes until the turkey is no longer pink and is lightly browned.
- Add the finely chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the broccoli florets and chicken broth to the skillet. Bring to a simmer, then cover and cook for 4-5 minutes until the broccoli is bright green and tender-crisp.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
- Add the drained pasta to the skillet and toss gently until all ingredients are well combined and the pasta is evenly coated in sauce.
Notes
Reserve a little pasta water to thin the sauce if needed. You can substitute half-and-half for the heavy cream for a lighter version.