Description
A flavorful and nutritious blend of ground turkey, orzo, and fresh vegetables, perfect for busy weeknights.
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the ground turkey and cook, breaking it up with a spoon, until it is browned, about 5-7 minutes. Drain any excess grease.
- Add the chopped onion and red bell pepper. Cook until the veggies are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes and tomato sauce. Stir to mix everything together.
- Add the dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper. Bring to a simmer, then lower heat and let simmer for 15 minutes, stirring occasionally.
- Stir in the orzo pasta and chicken broth, ensuring the orzo is submerged. Bring back to a simmer, cover, and cook for 15-20 minutes, or until the orzo is tender and the liquid is mostly absorbed.
- Remove from heat and stir in the grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
- Garnish with fresh chopped parsley and serve hot.
Notes
For added flavor, mix in chopped spinach or kale. For a creamier texture, stir in a splash of heavy cream when adding cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American