A hearty pasta dinner need not require multiple pots. For less effort and post-meal cleanup, cook everything together in this One Pot Poultry, Sweet Potato, and Kale Pasta.
One Pot Poultry, Sweet Potato, and Kale Pasta
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Ingredients
- 2 tsp grapeseed or sunflower oil
- 3/4 lb ground organic chicken or turkey
- 1 yellow onion, chopped
- 1 medium sweet potato, peeled and grated
- 2 garlic cloves, chopped
- 1/2 lb uncooked whole grain or gluten free rotini or penne pasta (about 2 1/4 cups)
- 3 cups no-salt-added chicken or vegetable broth, gluten and/or dairy free if desired
- 14 oz can no-salt-added diced tomatoes
- 2 Tbsp no-salt-added tomato paste
- Zest of 1 lemon
- 1 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 5 oz container baby kale or baby greens mix
- 1/2 cup grated Parmesan cheese (optional)
- Lemon oil (optional)
Instructions
- In large pot over medium heat, warm grapeseed or sunflower oil. Add meat and cook until browned, stirring occasionally, about 4 minutes. Remove from pan and set aside. Add onion and cook, stirring often, until onion has softened, about 5 minutes. Add sweet potato and garlic; heat, stirring often, until potato is tender, about 3 minutes.
- Add pasta, broth, canned tomatoes, tomato paste, lemon zest, Italian seasoning, and red pepper flakes to pan. Bring to a boil; reduce heat to medium-low and simmer, covered, until pasta is al dente and liquid has almost evaporated. Be sure to scrape up any brown bits from bottom of pan. In batches, stir in kale or baby greens until wilted. Stir in ground meat and heat through. Remove from heat and let stand for 5 minutes. 3. Garnish with Parmesan and a splash of lemon oil if desired.
- Garnish with Parmesan and a splash of lemon oil if desired.
Recipe Notes
PER SERVING: 219 CALORIES; 15 G PROTEIN; 5 G TOTAL FAT (1 G SAT. FAT); 32 G TOTAL CARBOHYDRATES (4 G SUGARS, 2 G FIBER); 438 MG SODIUM
