6 Servings 35 min Cook
1 Lb Ground Turkey
1 Onion Onions
3 Cloves, minced Garlic
8 Fl oz White Wine
2 Cup Quinoa
4 Cup Chicken Stock
1 Cups Pasta Rotini
1 Tsp Salt
2 Cup, chopped Zucchini
1 1/2 Tsp Lemon Zest
2 Cup Peas
1 Cup, sliced Almonds
1 Cup Parmesan Cheese
In a large skillet over medium heat, cook the turkey until no pink remains.
Set aside on a paper towel lined plate.
Add onion and cook for 5 or so minutes until translucent.
Add the garlic and stir for one minute.
Add the white wine and scrape up all of the brown bits from the bottom of the pan.
Cook until reduced by half, around 2 minutes.
Add the chicken stock, orecchiette, and salt, and add back the turkey.
Simmer for 10 minutes, stirring frequently, then add the zucchini and cook for another 10 minutes (stirring frequently), or until pasta is cooked through and sauce has thickened.
Stir in the lemon zest and frozen peas.
Cook for 3 minutes.
Serve with almonds and parmesan cheese.
