Hearty Turkey and Kale Penne
A quick and satisfying pasta dish featuring lean ground turkey, tender kale, and a rich, savory tomato sauce, perfect for a busy weeknight.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $3.12/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
Tags
- comfort food
- quick
- savory
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 yellow onion (medium, chopped)
- 2 clove garlic (minced)
- 14.5 ounce diced tomatoes (undrained)
- 1 cup chicken broth
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper (freshly ground)
- 5 ounce fresh kale (tough stems removed and chopped)
- 8 ounce penne pasta
- 0.25 cup grated Parmesan cheese
Instructions
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- Add 1 medium yellow onion to the skillet and cook until softened, about 3 minutes. Stir in 2 cloves minced garlic and cook for 1 minute more until fragrant.
- Stir in 1 can diced tomatoes (undrained), 1 cup chicken broth, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- Add 5 ounces fresh kale to the skillet, stirring until it wilts, about 2-3 minutes.
- Add the cooked penne pasta to the skillet, tossing to combine and coat evenly with the sauce.
- Serve immediately, garnished with 1/4 cup grated Parmesan cheese, if desired.
Notes
This dish makes great leftovers and can be reheated easily. For an extra kick, add a pinch of red pepper flakes with the Italian seasoning.
Nutrition (per serving)
- Calories: 470
- Protein: 32.7 g
- Carbohydrates: 49.9 g
- Fat: 12.6 g
- Fiber: 4.5 g
- Sodium: 681 mg
- Saturated Fat: 2.8 g
- Sugar: 4.3 g
- Cholesterol: 79 mg