One Pot Turkey Pasta


  • ground turkey
  • parmesan
  • salt, pepper, Italian seasoning, garlic
  • pesto
  • half a package of cream cheese
  • half a box of pasta
  • water
  • can of artichoke hearts
  • balsamic vinegar

Ground meat tends to be cheaper than most cuts, largely because of the whole ‘made out of unidentifiable bits’ thing. It’s also really versatile, though, and does well stashed in the freezer until the day before you want to use it.

I browned the turkey and garlic in the pot I intended to cook the pasta in, throwing a bunch of Italian seasoning in as I went. Turkey being very low fat, I didn’t have to drain it when I was done, just add a couple splashes of balsamic vinegar, a spoonful of pesto, and salt and pepper. Mix that up, throw the half a package of cream cheese on top, then add your pasta. I used linguine broken in half, but anything you can get to lie fairly flat works well. Add enough water to just cover your pasta.

I then stuck the artichoke hearts on top of that – they don’t need to cook, but I wanted the flavor incorporated, and putting them on top of the pasta ensures that the pasta stays under the water where it belongs. Bring to a simmer, put a lid on, and walk away for twenty minutes- pasta takes longer to cook with stuff than on its own.

When the noodles are the texture you want them, mix it all up: you’ll be able to tell you’ve got a unified dish rather than layers when you stop seeing distinct streaks of cream cheese. Serve with parmesan.

Bourbon Chicken One Pot Pasta


We don’t have much in the cupboards – we needed to go grocery shopping a week ago, but haven’t felt like it – so tonight’s dinner was more of an experiment than usual. There was a little more liquid than was probably ideal, but we’ve got a pasta spoon with a hole in it, so whatever. The condiments are definitely non-optional.


  • Pasta
  • Water
  • Brown Sugar Bourbon glaze
  • Bourbon
  • Broccoli
  • Pepper
  • Parmesan
  • Salt
  • Chicken
  • garlic

Okay, so I added some of the bourbon glaze to the two chicken thighs I had: enough to thoroughly cover it. Let that sit like an hour, then preheated a pot and melted some butter at the bottom. Cut the chicken into bite-sized chunks and throw that and however much of the glaze it’s been marinating in into the pot along with however much garlic you want. Cook that on medium for like 8 minutes, then add a shot of bourbon.

For the pasta, I think you want like a .8:1 ratio of liquid to pasta? I did 1:1, but on top of the leftover glaze and bourbon. Basically, you want enough liquid to cover the pasta: it might work well to take the chicken out and then stick it back on top of everything. This is assuming you even care about extra liquid in the pot, which you might not. Anyway, add the pasta and water to your pot, then get some quantity of broccoli into florets and throw that in, too. If it takes a couple minutes to chop the broccoli, not a big deal, it’ll just be less cooked.

All of the pasta should be covered: maybe not this much, though.

All of the pasta should be covered: maybe not this much, though.

Add a pinch of salt and a generous sprinkling of pepper to the water: the salt is because pasta demands salt, the pepper is because it cuts the sweetness and is a nice contrast to the bourbon. Leave all of that on medium-high until the pasta is al dente: probably pretty similar to the cooking time on your pasta package.

When it’s done – and taste-test the pasta first! – serve immediately, with grated parmesan and probably also more pepper. The parmesan is also a good counterpoint to the sweetness, so quantity of parmesan and pepper that you want is going to depend on the type of glaze you’re using.

Tastes pretty good, and not a lot of effort to make, so I’m calling that a win.