Ground Turkey Paprikash and Macaroni
Transform your weeknight dinner with this creamy and comforting Ground Turkey Paprikash and Macaroni! This hearty one-skillet recipe combines tender ground turkey infused with smoky paprika, sautéed onions, and garlic, all simmered in a velvety sour cream and tomato sauce. Tossed with perfectly cooked macaroni, this dish is both kid-friendly and packed with flavor. Ready in just 35 minutes, it’s an ideal quick dinner recipe that doesn’t skimp on taste. Top it off with a sprinkle of fresh parsley for a pop of color and serve it straight from the skillet for easy cleanup. Perfect for busy nights, this crowd-pleaser is a delicious twist on traditional Hungarian paprikash and pasta dishes.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons paprika
- 1 medium, diced onion
- 2 minced garlic cloves
- 14.5 ounces (1 can) diced tomatoes
- 1 cup chicken broth
- 1 cup sour cream
- 8 ounces macaroni
- 1 tablespoon olive oil
- 1 tablespoon flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground turkey to the skillet, breaking it apart with a spoon, and cook for 6-8 minutes, until browned and fully cooked. Drain any excess grease if necessary.
Sprinkle the flour and paprika over the cooked turkey mixture. Stir well to coat and cook for 1-2 minutes to remove the raw flour taste.
Pour in the chicken broth and the diced tomatoes (with their juices). Stir to combine and bring the mixture to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the sour cream. Mix well and let it heat through, but do not allow it to boil to prevent curdling.
Add the cooked macaroni to the skillet and gently toss to coat the pasta in the sauce. Season with salt and black pepper to taste.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 36.2 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
