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Categories:
elbow macaroni salt extra-virgin olive oil butter ground lean white turkey meat garlic onion red bell pepper sweet paprika ground cumin marjoram black pepper chicken stock sour cream flat leaf parsley dill
Viewed: 124 - Published at: 6 years agoIngredients
- 1/2 lb elbow macaroni
- salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 1/3 lbs ground lean white turkey meat
- 2 -3 garlic cloves, chopped
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 tablespoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram
- black pepper
- 1 cup chicken stock
- 1 cup sour cream
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons dill, chopped
Method
- Bring a pot of water to boil add pasta and salt.
- Cook pasta 6 minutes to al dente.
- Heat a deep skillet over medium high heat.
- Add extra-virgin olive oil then butter then ground meat and brown.
- Add garlic, onions, red bell peppers and seasonings to the turkey.
- Cook 5 or 6 minutes then add chicken stock and sour cream to the pan.
- Bring to a boil and reduce heat to low.
- Add cooked pasta and stir.
- Let pasta absorb some sauce, a minute or so.
- Adjust seasonings and serve.
- Garnish the prepared dish with chopped parsley.
