Ingredients
Scale
- 8 ounces mini penne pasta
- 1 tablespoon olive oil
- 1 pound 93% lean ground turkey
- 3 cloves garlic, finely minced or pressed
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1 1/2 cups milk
- 1 cup shredded white cheddar (or substitute your favorite melty cheese)
- 1/2 teaspoon ground mustard
- Pinch of ground nutmeg
- 1 cup frozen peas (precook if using fresh peas)
- Salt and pepper
- Handful of chopped fresh herbs (optional)
- Juice and zest of 1 lemon
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Heat a large skillet or saute pan over medium-high heat. Add the olive oil and ground turkey. Season with a pinch of salt and pepper. Use a spatula to break up the ground turkey and cook until lightly browned and fully cooked through.
- Add garlic to the browned turkey and cook for 1 minute.
- Add the butter and flour. Cook and stir gently for 2 minutes.
- Stir in the chicken broth and milk. Allow the liquid to come to a gentle boil then reduce heat to low.
- Add the shredded cheese and stir until melted into the sauce. Add ground mustard, nutmeg, and peas. Allow to simmer for 5 minutes, stirring occasionally.
- Toss the cooked pasta with the sauce. Season to taste with salt and ground black pepper.
- Garnish with lemon zest, lemon juice, and chopped fresh herbs (optional but highly recommended).
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours