1 medium yellow onion, diced
2 cloves garlic, minced
1 pound ground turkey
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 cups (1 quart) low-sodium chicken broth
10 ounces dry penne pasta
1 (14-ounce) can Rotel diced tomatoes and green chilies
1 medium bunch Swiss chard (about 10 ounces), trimmed and shredded
1 cup shredded Monterey Jack cheese
Heat the oil in a 10- to 12-inch cast iron or wide, high-sided skillet over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the turkey, break it up with a wooden spoon into small pieces, and cook until browned and no longer pink in the middle, 6 to 8 minutes. Add the cumin, paprika, chili powder, 1/2 teaspoon of the salt, and pepper, and cook, stirring so that the spices don't burn, for 1 minute more. Transfer the mixture to a plate and set aside.
Add the broth, pasta, and remaining 1/2 teaspoon salt to the skillet over medium heat. Bring to a boil and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Add the tomatoes and their juices, Swiss chard, and reserved turkey. Cook, stirring occasionally, until the pasta is tender and the chard is wilted, about 3 minutes more.
Remove the skillet from the heat. Add the cheese and stir until melted.
FULL RECIPES
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