YOUR SOLIN GENERATED RECIPE
Smoky Chorizo and Roasted Red Pepper Pasta
Sautéed lean turkey chorizo and chickpea pasta tossed in a velvety roasted red pepper sauce for a smoky and satisfying meal.
INGREDIENTS
6 oz 93% lean ground turkey
1.5 oz chickpea pasta
0.5 cup roasted red peppers
0.25 cup plain non-fat Greek yogurt
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium-high heat and sauté the diced onion for 3-4 minutes until translucent.
Add the ground turkey to the skillet along with the smoked paprika, cumin, oregano, salt, and pepper, breaking the meat apart and cooking until browned.
In a small blender or food processor, pulse the roasted red peppers and Greek yogurt until the mixture is smooth and creamy.
Reduce the skillet heat to low and pour the red pepper sauce over the cooked turkey mixture, stirring well to combine.
Fold in the cooked chickpea pasta and toss gently until every noodle is thoroughly coated in the smoky sauce.
Garnish the dish with fresh chopped parsley and serve immediately while warm.