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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This dish is fast, easy, colorful, healthy, and delicious! Don't skip the chicken broth; it adds essential flavor to the dish. I like mine extra garlicky and go for the full 6 cloves, but it's plenty flavorful with less. You can use just about any veggies or meat in this recipe and it will still be great. I use all frozen veggies so I only need to shop for tomatoes, and even those I could use canned if I feel lazy, making this a true from-the-pantry meal with no shopping required. Ingredients:
4 cups chicken broth |
2 cups orzo pasta |
1 1/2 pounds lean ground turkey |
4 cloves garlic, minced, or more to taste |
1/2 teaspoon red pepper flakes, or more to taste |
4 cups fresh spinach leaves |
4 cups frozen broccoli florets |
1 pint cherry tomatoes |
2/3 cup frozen peas |
2/3 cup frozen carrots |
salt and ground black pepper to taste |
Directions:
1. Bring chicken broth to a boil. Cook orzo in the boiling broth, stirring occasionally, until cooked through but firm to the bite, about 8 to 10 minutes. Remove from heat; do not drain.
2. Heat a large skillet over medium-high heat; cook and stir turkey in the hot skillet until crumbly and evenly browned, about 10 minutes. Stir garlic and red pepper flakes into turkey; cook for 1 minute. Reduce heat to medium. Add spinach, broccoli, tomatoes, peas, carrots, orzo, and broth to the turkey mixture and cook, stirring often, until spinach is wilted and tomatoes begin to split, 5 to 10 minutes. Season with salt and black pepper.
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