Easy Pasta & Turkey Dinner | Rockin Robin Cooks

This recipe can easily be made gluten free by using gluten free noodles.

One Pan Pasta & Turkey
Ingredients:
1 lb. ground turkey
1 cup yellow onion, super fine dice
½ cup red bell pepper, small dice
½ cup celery, small dice
1 zucchini, diced
1 cup grated carrot
Handful of chard, chopped into small pieces
1 ½ cups of cheddar cheese or your favorite, grated
1 can (15 oz.) coconut milk
½ tsp garlic powder
Salt
1 ½ tsp. Chile powder, divided
1 tsp. Ground coriander
Red chile flakes
Olive oil
6 oz. pasta, I used Banza
6 big leaves of fresh basil, chiffonade (stacked and rolled into a cigar shape and sliced & chopped.

Directions:
Preheat a large frying pan over medium heat and add the turkey, onion, and 2 tsp. Of olive oil. Season with some salt and garlic powder. Break up the turkey and cook until it is no longer pink.

Bring a pot of water to a boil and then cook the pasta according to the package directions, drain.

When the turkey is cooked, place it into a dish and keep warm. In the same frying pan add 1 Tbsp. of olive oil to the pan over medium heat. Add the bell peppers, celery, zucchini, carrots, chard, salt, garlic powder, coriander, chile powder and red pepper flakes and saute for about 10 minutes, stirring frequently.

Add the turkey back to the pan and stir. Drain the pasta and pour the pasta into the pan along with the coconut milk & cheese. Stir over medium heat until everything is hot and the cheese is melted. Garnish with the fresh basil and enjoy!