Turkey Goulash with Penne recipe

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Ingredients

2 teaspoons extra-virgin olive oil, or to taste
1 sweet onion, cut into thin slivers
1 pound lean ground turkey
8 ounces sliced mushrooms
salt and ground black pepper to taste
1 (26 ounce) jar spicy roasted red pepper tomato sauce
1 (14 ounce) can diced tomatoes
1 teaspoon bottled minced garlic
8 ounces multi-grain penne pasta

Nutrition Info

358.1 calories
carbohydrate: 38.4 g
cholesterol: 60.1 mg
fat: 10.4 g
fiber: 6 g
protein: 25.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 523.5 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Cook and stir sweet onion in hot oil until translucent, about 5 minutes. Add turkey to the skillet in small chunks, cook and stir until the turkey is no longer pink, 5 to 7 minutes. Stir mushrooms into the turkey mixture, cook and stir until softened, 3 to 5 minutes. Season the mixture with salt and pepper.

  2. Pour tomato sauce and diced tomatoes over the turkey mixture, add garlic and stir. Bring the mixture to a simmer and cook until the tomato sauce thickens, about 20 minutes.

  3. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and stir into the turkey mixture, toss to coat.

Recipe Yield

6 servings

Recipe Note

Lean turkey is simmered with tomatoes and pasta. More veggies and less pasta keep the recipe still tasting wholesome and satisfying.

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