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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | ounces | uncooked penne pasta | 1 | tablespoon | olive oil | 4 | medium (4-1/8" long) | scallions, thinly sliced | 3 | cloves | garlic, minced | 1 | cup | green bell pepper, cut into 1/2-inch squares | 1 | large (7-1/4" to 8-1/2" long) | Carrot, quartered lengthwise and thinly sliced | 10 | ounces | lean ground turkey | 1 | can | (14.5 oz) no-salt-added stewed tomatoes | 1/2 | cup | reduced-sodium chicken broth, defatted | 1/4 | cup | orange juice | 1/4 | cup | Chili sauce | 1 | tablespoon | dijon mustard | 1 | tablespoon | honey | 1/2 | teaspoon | dried sage | 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper, freshly ground | 1 | teaspoon | cornstarch mixed with 1 tablespoon water |
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Steps
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Sequence
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Step
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| | 1 | In a large pot, cook the pasta in rapidly boiling water for 9-10 minutes or until pasta is just tender. Drain well. | | 3 | Add the bell pepper and carrot and cook, stirring frequently, until the pepper and carrot are softened, about 5 minutes. | | 4 | Crumble in the turkey and cook until no longer pink, about 4 minutes. | | 5 | Add the tomatoes, broth, orange juice, chili sauce, mustard, honey, sage, salt, and black pepper to the pan and bring mixture to a boil. Reduce heat to simmer, cover, and cook until the sauce is richly flavored, about 5 minutes. | | 6 | Uncover and return to a boil. Stir in the cornstarch mixture, and cook, stirring constantly until the sauce is slightly thickened, about 1 minute. | | 7 | Toss the sauce with the hot pasta and serve immediately. |
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