Wednesday, October 27, 2010

Turkey Chili Pasta

This is a recipe that I kind of invented - it's a speedy, weeknight version of White Chili. Super fast and very filling!

2 tbsp olive oil
1 clove of garlic, chopped
1/2 medium white onion, chopped
1/2 to 3/4 lb ground turkey
15 oz can of white (cannellini beans), undrained
salt, black pepper, red pepper flakes and dried parsley - to taste
Parmesan cheese
Penne Pasta (I use half of a box of Barilla Penne for the two of us. It's plenty for dinner and some leftovers)

Start pasta in boiling water while you make the "sauce".

In a skillet (with high sides) heat olive oil and add garlic and onion. Cook for a few minutes until onion is soft. Add ground turkey and cook until no longer pink, stirring often and chopping up into small pieces. Add the whole can of white beans (do not drain - the starchy juice will thicken your sauce) and simmer for about 10 minutes to thicken, stirring often. Add S&P, red pepper flakes (if you like it spicy) and parsley (dried or fresh)

Toss with cooked pasta (we like whole wheat barilla) and top with Parmesan cheese. Serve with a tossed salad and garlic bread.

Total time - about 30 minutes start to finish!

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