Ingredients
- 340g penne pasta or pasta of choice
- 30ml olive oil
- 1 large yellow onion, diced
- 450g ground turkey
- 10g salt, divided
- 0.5g black pepper
- 1g Italian seasoning
- 5 cloves garlic, minced
- 16g all-purpose flour
- 480ml low sodium chicken broth
- 425g can of tomato sauce
- 240ml half and half
- 115g shredded mozzarella cheese
- 115g shredded cheddar cheese
- Fresh parsley to garnish
- Red chili flakes to garnish (optional)
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Instructions
- Cook pasta in salted water 1 to 2 minutes less than package directions say. Reserve 1 cup pasta water, then drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat, then add the diced onion. Sauté for about 5 minutes until softened.
- Add ground turkey to the skillet, brown the meat, and season with half the salt, black pepper, and Italian seasoning. Add garlic last to prevent burning.
- Sprinkle the flour over the turkey and onions, stirring for about 1 minute.
- Pour in chicken broth and tomato sauce. Bring to a simmer and let cook for 5-10 minutes.
- Add cooked pasta back into the skillet with half and half, mixing gently.
- Mix in half the shredded cheese, topping with the rest and covering the skillet until melted.
- Garnish with parsley and red chili flakes, then serve hot.
Notes
- Make sure to reserve pasta water for adjusting sauce consistency.