Wandering ChickpeaOne Pot Tuscan Pasta
This rich and creamy One Pot Tuscan Pasta features tender ground turkey or chicken, fragrant garlic and herbs, tangy sun-dried tomatoes, and fresh baby spinach. Simmered all in one pot, it's an easy and comforting weeknight dinner that comes together in under 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon Sun-dried tomato oil from jar
- 1 lb Ground turkey or chicken
- 0.5 Yellow onion finely chopped
- 3 cloves Garlic minced
- 0.25 cup Sun-dried tomatoes oil-packed, finely chopped
- 2 tablespoon Tomato paste
- 2 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 0.5 cup Heavy cream or coconut cream
- 2 cups Low-sodium chicken stock plus more as needed
- 8 oz Short-cut pasta such as cavatelli or penne
- Kosher salt and black pepper to taste
- 3 cups Fresh baby spinach roughly chopped
Instructions
Instructions
- Heat the sun-dried tomato oil in a pressure cooker or Dutch oven over medium heat until fragrant.
- Add ground turkey or chicken and cook until browned, breaking up with spoon.
- Add the chopped onion and sauté until soft, about 3-4 minutes.
- Stir in garlic, sun-dried tomatoes, tomato paste, Italian seasoning, and paprika. Cook for 2 minutes.
- Add chicken stock and heavy cream. Stir well and bring to a boil.
- Add the pasta. Simmer uncovered, stirring often, for 10-12 minutes until pasta is tender.
- Season with kosher salt and black pepper. Stir in the chopped spinach until wilted.
- Serve warm. Top with fresh basil or Parmesan if desired.
Notes
Use pre-chopped onion and garlic to save time. Substitute frozen spinach at the end if fresh isn’t available. For dairy-free, use coconut cream instead of heavy cream.