20-Minute Creamy Tuscan Ground Turkey Skillet

• •1 tablespoon olive oil (or oil from the sun-dried tomato jar)
• •1 lb lean ground turkey (93/7)
• •0.5 medium yellow onion, finely diced
• •4 garlic cloves, minced
• •1 teaspoon Italian seasoning
• •0.3 teaspoon crushed red pepper flakes
• •0.5 cup sun-dried tomatoes in oil, drained and julienned
• •0.5 cup low-sodium chicken broth
• •0.8 cup heavy cream
• •3 cups fresh baby spinach, roughly chopped
• •0.5 cup Parmesan cheese, freshly grated
• •0.8 teaspoon kosher salt
• •0.3 teaspoon freshly cracked black pepper
• •2 tablespoons fresh basil, chopped for garnish

Instructions

1. 1

   Heat olive oil in a large deep skillet over medium-high heat. Add the ground turkey, kosher salt, black pepper, and Italian seasoning. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 to 6 minutes.

2. 2

   Add the diced onion and minced garlic to the skillet with the turkey. Sauté for 2 minutes until the onion becomes translucent and the garlic is fragrant.

3. 3

   Stir in the sun-dried tomatoes, crushed red pepper flakes, and chicken broth. Bring to a gentle simmer for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan.

4. 4

   Reduce the heat to medium-low. Pour in the heavy cream and stir until combined. Let the sauce gently simmer for 2 minutes until slightly reduced.

5. 5

   Add the fresh baby spinach in handfuls, folding it into the sauce until wilted, about 1 to 2 minutes.

6. 6

   Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper if desired. Garnish with fresh chopped basil and serve immediately.

Chef's Tips

• 💡Using the flavorful oil from the sun-dried tomato jar to brown the meat adds an extra layer of savory richness to the dish.
• 💡Grate the Parmesan cheese fresh from a block; pre-shredded cheese contains anti-caking agents that can cause the cream sauce to become grainy.
• 💡Serve this skillet over cooked pasta, warm polenta, mashed potatoes, or alongside a crusty baguette for dipping.