Fettucini with Ground Turkey and Vegetables - Karyl's Kulinary Krusade
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5 from 1 vote

Fettucini with Ground Turkey and Vegetables

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people
Author: Karyl


  • 4 ounces Fettucini
  • 8 ounces lean ground turkey (I use 93/7)
  • 1/2 cup each red, yellow and green bell pepper, diced
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 12 grape or cherry tomatoes, halved
  • 4 ounces baby portobello mushrooms, quartered
  • Salt & pepper
  • 2 teaspoons olive oil
  • 1/4 cup vegetable broth
  • 2 Tablespoons sweet chili sauce
  • 2 baby bok choy
  • fresh parsley, for garnish


  • Season tomatoes with salt and pepper, and drizzle with olive oil. Roast in 400-degree oven for 15 minutes
  • Cook fettucini according to directions on box
  • Cut white ends from bok choy. Cut greens into long ribbons, rinse thoroughly, and drain
  • In large skillet, brown ground turkey. I use cooking spray to prevent the turkey from sticking. When turkey is almost browned, add salt and pepper to taste. Remove and set aside
  • In same skillet, add olive oil and heat over medium-high heat. Add bell peppers, onion, and garlic and saute until tender-crisp, about 5 minutes
  • Add ground turkey back to skillet. Add vegetable broth and baby bok choy, and cook for 2-3 minutes
  • Add mushrooms and sweet chili sauce, and cook until liquid is nearly absorbed
  • Add tomatoes and pasta to skillet, and toss to combine
  • Portion into bowls, and serve