Turkey and Green Chile Al Forno
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 773
- Total Fat
- 49
- Saturated Fat
- 23
- Carbohydrates
- 59
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 28
- Cholesterol
- 146
- Sodium
- 835
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
Ingredients
2 poblano chile peppers
2 tablespoons butter
1 tablespoon olive oil
1 pound ground turkey (80/20 blend)
2 cups panko breadcrumbs
3/4 cup finely grated Parmigiano-Reggiano
1/4 cup olive oil
1/2 cup diced onion
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
1 tablespoon cumin
1 tablespoon onion powder
1 teaspoon paprika
Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper
1 cup low-sodium chicken stock
1 1/2 cups heavy cream
1 cup frozen corn, thawed
12 ounces penne rigate
1 tablespoon minced garlic
Garnishes:
1 lime, zested
2 cups creme fraiche
4 ripe Roma tomatoes
1/4 bunch fresh flat-leaf parsley
Directions
- Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
- Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
- Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
- Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
- In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
- For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.