Creamy Tuscan Turkey Penne
This Creamy Tuscan Turkey Penne is SO EASY! Tender turkey, fresh spinach, and a luscious sauce make for a speedy, flavorful weeknight dinner.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta the perfect shape to hold the creamy sauce
- 1 tablespoon olive oil for sautéing and flavor
- 1 pound turkey breast diced, lean protein to keep things light
- 3 cloves garlic minced, adds a lovely aromatic base
- 1 cup cherry tomatoes halved, juicy bursts of sweetness
- 1 cup spinach leaves fresh greens for color and nutrients
- 1 cup heavy cream creates the luscious sauce
- 0.5 cup grated Parmesan cheese for a nutty, savory kick
- 1 teaspoon Italian seasoning a blend of herbs that brings it all together
- salt and pepper to taste, essential seasoning to balance flavors
- fresh basil leaves for garnish, adds brightness and a pop of color
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Heat the olive oil in a large skillet over medium heat. Add the diced turkey breast and cook until browned and cooked through, about 6-8 minutes. Stir occasionally to ensure even cooking. Remove the turkey from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the halved cherry tomatoes and cook for 3-4 minutes until they soften and start to release their juices.
- Add the spinach leaves to the skillet and cook until just wilted, about 1-2 minutes. Then pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Return the cooked turkey to the skillet, then sprinkle in the Italian seasoning, salt, and pepper. Mix in the grated Parmesan cheese until melted and the sauce becomes creamy and smooth.
- Add the drained penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
- Remove the skillet from heat. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired. Serve immediately and enjoy!
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Measuring Cups and Spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or cream.
- Swap penne with rigatoni or farfalle if unavailable.
- Use ground turkey or chicken breast as a substitute for diced turkey breast.
- For a dairy-free alternative, substitute heavy cream with full-fat coconut milk.
- Replace Parmesan cheese with nutritional yeast for a vegan version.