Healthy Turkeyburger Helper (Edit recipe)

Laura Lea

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

8 oz Pasta, of choice (I prefer bow-tie shape)
1 Tbsp Avocado Oil
1 lb Ground Turkey
1.5 cups Chicken Broth, divided
.5 Yellow Onion, diced into .75" pieces
1 Green Bell Peppers, diced into .75" pieces
3 cloves Garlic, minced
.5 tsp Salt
.25 tsp Black Pepper
8 oz Full Fat Cream Cheese
1 cup Parmesan Cheese, grated
.5 cup Milk, of choice, unsweetened
12 oz Frozen Vegetables, (frozen mixed veggies)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to package directions, then rinse and toss with avocado or olive oil. *NOTE that al dente typically means 1-2 minutes less than lowest recommended package time.
Place a paper towel-lined plate next to the stove. Heat a large, high-sided saucepan to medium and add avocado oil. When oil moves quickly around the pan, add turkey. Cook, breaking up with a spatula, until you see golden-brown edges, 6-8 minutes. Scrape turkey onto the plate.
Add ½ cup broth and scrape brown bits from the bottom of the pan, then add onions and bell pepper. Cook, stirring several times, until softened and translucent, approximately 5-7 minutes.
Add garlic, salt and pepper, stirring constantly for 30 seconds.
Turn heat to low and wait one minute. Add cream cheese, grated parmesan cheese, milk and remaining 1 cup broth. Stir until evenly incorporated, then add turkey and frozen mixed veggies to the pan.
Stir everything together gently, then allow to simmer until peas are warmed through and no liquid remains in the bottom of the pan.
Fold in pasta and cook another 2-3 minutes, then serve!

Notes

Reheat in a saucepan with a splash of water. Leftovers will keep tightly sealed in the fridge up to 4 days or frozen 2 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	543
Fat:	18 g
Carbohydrates:	17 g
Protein:	46 g
Cholesterol:	70 g
Sodium:	889 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.