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🍝 One-Pot Turkey Pasta Skillet

584 kcal · 30 min · 4 servings

Ingredients

• peppers, red 200 g
• onions, yellow 75 g
• sliced turkey 400 g
• olive oil 3 tbsp
• tomatoes, chopped 400 g
• tomato paste 50 g
• chicken broth 400 ml
• heavy cream 100 ml
• oregano, dried 1 tbsp
• sugar 1 tsp
• salt 1 tsp
• pepper, black ground 0.25 tsp
• Penne Rigate 350 g
• basil, fresh 10 g

Instructions

1. 1. Halve the bell pepper and remove the seeds and stem. Wash the pepper inside and out. Cut the halves into quarters. Peel the onion and cut it in half. Place the pepper and onion into the mixing bowl. Insert the measuring cup. Chop the vegetables for 8 seconds on speed 6. Use a spatula to push the pieces down from the sides.
2. 2. Rinse the turkey strips briefly and pat them dry. Add the meat and olive oil to the mixing bowl. Remove the measuring cup. Sauté the meat for 5 minutes using the sauté function. Add the chopped tomatoes, tomato paste, hot chicken broth, cream, oregano, sugar, 1 teaspoon of salt, and ¼ teaspoon of pepper. Reinsert the measuring cup. Bring the mixture to a boil for 5 minutes at 100 degrees on speed 1 in reverse direction.
3. 3. Add the Penne Rigate to the pot. Stir everything briefly with a spatula. Remove the measuring cup. Cook the pasta according to the package instructions plus 2 minutes at 100 degrees on speed 1 in reverse direction.
4. 4. Wash the basil leaves and shake off excess water. Pluck the leaves and cut them into thin strips. At the end of the cooking time, check if the pasta is tender and the liquid has reduced. Extend the cooking time by a few minutes if necessary.
5. 5. Stir the skillet gently before serving. Season with salt and pepper to taste. Divide the dish onto plates. Sprinkle generously with the chopped basil. Tip: You can also add mozzarella. Cut a ball of mozzarella into 1 cm cubes. Stir the cheese into the pasta before serving.

Nutrition per serving

• kcal: 584
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 62 g