Spicy Turkey Pasta

Ground turkey, mixed peppers garlic and onion comined with pasta and grape tomatoes for a fresh and spicy main dish.

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Ingredients:

• 1.25 lbs ground turkey, browned
• 3 tsp olive oil
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 leek, washed and sliced
• 1/2 medium yellow onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 yellow pepper, chopped
• 25 grape tomatoes, halved
• 1 cup chicken stock
• 1 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1 1/2 Tbsp cajun seasoned salt
• 10 turns of freshly ground black pepper
• 1/2 cup of grated parmigiano reggiano
• 1/2 lb fusilli spiral pasta (or brown rice fusilli)
• Salt and pepper to taste

Method

In a separate bowl, combine Lawrey's seasoning, garlic powder, cayenne pepper and freshly ground pepper. In a large pot bring water to a rolling boil. Salt water and add pasta. Boil until pasta is slightly al dente. Drain pasta and reserve some of the pasta water. At the same time the pasta is cooking, brown the ground turkey in a saute pan along with the olive oil and 1/2 of the seasoning mixture. Half way through the browning process add leeks, peppers, onion, garlic, jalapeno and the remaining seasonings. Once turkey is completely browned, turn the heat down to med-low and slowly start adding in chicken stock, 1/8 of a cup at a time (at intervals of 2-3 minutes). The addition of the chicken stock should create a slight sauce over the contents of the pan. Once all of the chicken stock has been added, add the pasta to the saute pan and gently mix. Add the grape tomato halves. Keep this mixture on the stove on low for a few minutes and then remove from the heat. Gently incorporate the parmigiano reggiano into the pasta dish. Serve warm.

Notes: Your favorite warm pasta sauce may be added over the top if desired.

Number of servings: 4

Submitted By: mjohnson5611
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