Quick and Tasty Turkey Chili

Chili, simmered for hours, creates a wonderful and delicious. Well, if you have 15 minutes to cook or haven't planned in advance, maybe chili isn't the best choice. You may be in luck because this quick and easy turkey chili packs a punch of flavor. This recipe combines ground turkey, convenient and delicious chili beans, and our Pastamore Roasted Garlic Grapeseed Oil. The dish could also be jazzed up with any veggies you may have laying around the house.

Ingredients:

20 oz - lean ground turkey

1 15 oz can - chili beans, medium 

2 - medium tomatoes

1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil

1/2 - white onion, fine dice

1 cup - water

1/2 tsp - oregano

1/8 tsp - cayenne pepper

1/8 tsp - red pepper flakes

To taste - salt and black pepper

As garnish - shredded cheese

Directions:

1. Heat a large pot on the stove over medium-high heat. Once hot, add the Pastamore Roasted Garlic Grapeseed Oil, ground turkey, and diced onion. Cook for 5 minutes, breaking into small pieces.

2. Rinse tomatoes and dice into 1/4" x 1/4" cubes. Add to the pot along with the chili beans, water, and spices. Bring to a boil and reduce to a simmer.

3. Cook for 10-15 minutes (ensuring meat is cooked), stirring often. Add more water if necessary.

4. Adjust seasoning with salt and black pepper. Serve and top with shredded cheese.

Spinach and Swiss Chicken

It is hard to go wrong with melted cheese. It is even harder to go wrong when it is paired with our Pastamore Barrel-Aged Balsamic Vinegar. This recipe combines melty and delicious Swiss cheese with chicken, fresh spinach, and our versatile Pastamore Barrel-Aged Balsamic Vinegar. This recipe would be great over quinoa or served over our Pastamore Spinach Basil Garlic Fettuccine.

Ingredients:
1 lb - chicken breast
2 cups - baby spinach
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
3 slices - Swiss cheese
2 tsp - olive oil
1/4 tsp - garlic powder
1/8 tsp - smoked paprika
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium/medium-high heat.

2. Cut chicken breast into 1/4" thick strips. Add olive oil to pan and allow to heat. Once hot, add the chicken breast. Add garlic powder and smoked paprika. Cook until browned and cooked throughout. Season to taste with salt and black pepper.

3. Add baby spinach and Pastamore Traditional Barrel-Aged Balsamic Vinegar. Cook for 2-3 minutes mixing well. Adjust seasoning as needed.

4. Top with the slices of Swiss cheese and cook until melted. Serve over quinoa or brown rice.

Pepperoni Pizza Penne

What can you do with left over pepperoni after pizza night? Make delicious pasta, obviously. This recipe combines our Pastamore Guteen-free Italian Blend Penne with a fresh tomato pepperoni sauce. This recipe would also be great with your favorite pizza toppings added.

Ingredients:
1 12 oz package - Pastamore Gluten-free Italian Blend Penne
5 - medium tomatoes
3 oz - pepperoni
1/2 tsp - oregano
1/4 tsp - thyme
1/4 tsp - red pepper flake
1/8 tsp - garlic powder
To taste - salt and black pepper
As garnish - grated Parmesan cheese

Directions:
1. Rinse tomatoes and place into a food processor. Pulse until still slightly chunky. Place into a medium pot over high heat. Add seasonings. Bring to a boil and reduce to a simmer and add pepperoni.

2. Heat a large pot of water on the stove over high heat.Once boiling, add the Pastamore Gluten-free Italian Blend Penne. Cook until al dente.

3. Drain pasta using a colander and rinse thoroughly. Return to cooking pot and add sauce. Mix well. Season to taste with salt and black pepper.

4. Plate and top with grated Parmesan cheese.