What can I say? I’ve got another pasta dish. I just love PASTA!

Ingredients:

1 pound of ground turkey (or ground chicken)

1 medium green bell pepper

4 to 5 cloves of garlic roughly chopped

1 small or medium onion

Rigatoni (gluten-free)

1 jar of tomato & basil pasta sauce

Black olives (to taste)

Extra virgin olive oil

1 to 2 tablespoons of Worcestershire sauce

1 teaspoon of Balsamic vinegar

1/4 cup of wine (Whatever kind you drink.)

Chicken broth to taste

Sweetener- (I use coconut sugar.)

1 bay leaf

Seasonings:

Lawry’s seasoning salt, ground black pepper, basil, oregano, parsley, Mrs. Dash seasonings, allspice.

Secret ingredient: Chinese Five Spice which is a combination of cinnamon, star anise, fennel, cloves, ginger, and Szechuan peppercorn. It’s a nice background note in the dish.

Directions:

In a pan, drizzle olive oil and then brown the ground turkey. Next add onions, bell pepper, and garlic. Season with Lawry’s seasoning salt, pepper, Mrs. Dash, basil, oregano, parsley, a pinch of Chinese five spice; two allspice balls, a bay leaf, and add a dash of chicken broth. Let the mixture cook until the vegetables break down. Pour in the tomato and basil pasta sauce, and add the black olives.

I don’t like to waste pasta sauce, so I always pour about one or two tablespoons of Worcestershire sauce, a teaspoon of Balsamic vinegar, a dash of broth into the nearly empty pasta jar, and a pinch of coconut sugar. Put the lid on and swish the mixture around and then pour it into the pan and add the wine to the sauce. Let it all simmer together on low until you’re ready to eat.

I always season my pasta with olive oil, pepper, and parsley. Pour the seasoned pasta into the saucepan and blend the two together.

Grab whatever cheese you have in the refrigerator and blend it in. I like to put fresh cilantro on top, but I was out so I sprinkled on some dried cilantro. Let the cheese meltdown and DINNER IS READY!

Stay blessed,

Barbie