Description
Skip the takeout tonight! This hearty one-pot meal combines lean turkey and tender orzo in a savory Mediterranean-style dish that’s ready in just 30 minutes.
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 1 cup (190g) uncooked orzo pasta
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 red bell pepper, diced (about 1 cup)
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 3 cups (720ml) chicken broth, low sodium
- 1 can (14.5oz/411g) diced tomatoes, undrained
- 2 cups (60g) fresh spinach, roughly chopped
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 lemon, cut into wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey, season with salt and pepper, and cook for 5-7 minutes until browned, breaking it apart with a wooden spoon.
- Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds, then add diced red bell pepper and cook for 2 more minutes.
- Sprinkle Italian seasoning and red pepper flakes over the mixture. Add dry orzo pasta and toast for 1-2 minutes, stirring constantly.
- Pour in chicken broth and add diced tomatoes with their juice. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, stirring occasionally until orzo is tender and most liquid is absorbed.
- Stir in chopped spinach and let wilt for about 1 minute. Remove from heat and stir in Parmesan cheese and parsley.
- Let stand for 2 minutes before serving. Serve with additional Parmesan cheese and lemon wedges.