Ingredients:

1 Tbsp canola oil
1 lb Lean ground turkey
2 tsps Kosher salt, divided
3 tsps Ground cumin, divided
1 tsp Oregano
1 1/2 tsps ground black pepper, divided
1/4 tsp crushed red pepper flakes
3 each garlic, finely minced
1 can diced tomatoes with green chilies
1 tsp chili powder
10 oz Pasta
3 cups chicken broth
1/4 cup heavy cream
4 cups fresh baby spinach leaves
1/2 cup Monterey Jack cheese, shredded
  chopped fresh cilantro leaves, for garnish, if desired

Cooking Directions:

1. Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.

2. Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.

3. Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.

4. Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.

5. Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.

6. Garnish with the chopped cilantro, sit back and watch the forks fly!