Rating
Published May 15th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 6 servings Calories 484.2
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.
Recipe Ingredients
- 4 cups chicken broth
- 2 cups orzo pasta
- 1 ½ pounds lean ground turkey
- 4 cloves garlic, minced, or more to taste
- ½ teaspoon red pepper flakes, or more to taste
- 4 cups fresh spinach leaves
- 4 cups frozen broccoli florets
- 1 pint cherry tomatoes
- ⅓ cup frozen peas
- ⅓ cup frozen carrots
- salt and ground black pepper to taste
Cooking 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.
Nutrition Facts
- Calories 484.2
- Carbohydrate 62.9 g
- Cholesterol 87.2 mg
- Fat 10.5 g
- Fiber 7.4 g
- Protein 37.3 g
- Saturated Fat 2.6 g
- Sodium 782 mg
- Sugar 6.6 g