Description
A creamy, savory one-pan meal of ground turkey and orzo that is quick, easy, and loved by kids and adults alike.
Ingredients
- Olive Oil: 1 tablespoon
- Yellow Onion: 1 medium, finely chopped
- Carrot: 1 large, finely chopped
- Celery: 1 stalk, finely chopped
- Ground Turkey: 1 lb (I prefer 93/7 lean)
- Garlic: 3 cloves, minced
- Dried Oregano: 1 teaspoon
- Smoked Paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon (or to taste)
- Black Pepper: 1/4 teaspoon (or to taste)
- Tomato Paste: 2 tablespoons
- Uncooked Orzo Pasta: 1 ½ cups
- Low-Sodium Chicken Broth: 4 cups
- Fresh Spinach: 3 cups, packed
- Heavy Cream: 1/4 cup
- Grated Parmesan Cheese: 1/2 cup, plus more for serving
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion, carrot, and celery, cooking until softened
- Add ground turkey, breaking it apart and cooking until no longer pink. Drain any excess fat
- Stir in garlic, oregano, paprika, salt, and pepper, cooking until fragrant. Add tomato paste, cooking further to deepen flavor
- Add uncooked orzo, stirring to coat with turkey and seasonings, toasting for 1 minute
- Pour in chicken broth, stirring together and scraping up browned bits. Bring to a simmer, then cover and cook until orzo is al dente
- Stir in spinach until wilted, then add heavy cream and Parmesan cheese, stirring until melted and creamy
- Taste and adjust seasoning as needed. Garnish with fresh parsley and extra Parmesan before serving
Notes
For gluten-free, use gluten-free orzo. Adjust cooking times as needed.
This recipe can be customized with different proteins and vegetables.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 85 mg