1-1/2 cup whole wheat pasta shells
1.2 lbs. lean ground turkey
1 medium onion, chopped
2 garlic cloves, minced
32 oz. fat free chicken stock
2 cans garbanzo beans, drained and rinsed
2 cans Italian style diced tomatoes
2 tsp. basil leaves
1 tsp. ground oregano
1/2 tsp. crushed red pepper flakes
Non-stick cooking spray
Sea Salt and Ground Pepper (optional)
Cook pasta al dente according to package directions. Drain pasta and set aside—do not rinse.
Spray a large dutch oven or medium-large stock pot with non-stick cooking spray. Cook onions and garlic on medium heat for about 3-4 minutes. Add ground turkey and lightly salt and pepper to desired taste. Cook, while stirring, for another 15-20 minutes, until turkey is browned.
Drain meat and put back into pot. Stir in the remaining ingredients, except cooked pasta and set heat to high. Bring to a boil, reduce heat to low and simmer for 10 minutes. Stir in cooked pasta and serve.
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