Posted at 10:10 pm on Feb 16, 2011
Adapted from Rachael Ray's cookbook
1 pound or so of ground turkey-The package I buy has like 19 oz. in it
1 tbsp evoo
1 tbsp butter
1 pound elbow macaroni or any small pasta
1 med onion chopped
4 cloves garlic, chopped fine
2 palmfuls of sweet paprika
2/3 palmful cumin
2/3 palmful marjoram
1/2 tsp ground pepper
2 cups chicken broth
1 cup sour cream
1 cup shredded muenster cheese, could use monteray jack as well
Put pot of salted water onto boil. Dice onion and chop garlic. When you add in the pasta to the water, begin browning meat in butter and olive oil on med. high heat in a large skillet with high sides.
Cook pasta to al dente, about 6-7 min. Crumble as you cook, 2-3 min. till no longer pink.
Add in onion, garlic and seasonings. Stir and cook 5-6 min. Take a few tbsp of pasta water and add to the sour cream to temper it. Add in chicken broth and sour cream. Simmer on low for a few minutes.
Drain pasta and add to meat and sauce mixture. Let cook a minute or two, add in cheese, stir and cook until melted. Serve! This made enough for 6 servings for 4 adult portions.