Dinner recipe · from the recipe book
Smoky Dutch Oven Turkey Mushroom Penne
Spice-rubbed turkey breast and penne simmered right in a smoky, creamy broth of deeply browned mushrooms, then baked under stretchy mozzarella with a bright lime-cilantro finish.

- Dutch oven
- 1 hr · 35 min hands-on
- Serves 4
- Mexican
- Over 60 g carbs
- Protein 30 g+
Ingredients
- 1 lb450 gTurkey breast, boneless skinlesscut into 3/4-inch cubes
- 2 tsp4 gGround cumin
- 1¾ tsp4 gPaprika (sweet or smoked)smoked
- 1⅛ tsp3 gChili powder
- 1 tsp1 gDried oregano
- ½ tsp3 gSalt
- 1 tbsp14 gCanola oil
- 5¾ cups sliced400 gWhite mushroomssliced
- 3 cloves9 gGarlicminced
- 3½ cups840 gLow-sodium chicken broth
- 10½ oz300 gPasta, drypenne
- ½ cup120 gSour cream
- 3½ oz100 gPart-skim mozzarellashredded
- 1 tbsp15 gLime juice
- ½ cup chopped8 gFresh cilantrochopped
Steps
- Preheat the oven to 400°F (200°C) with a rack in the lower middle.
- In a bowl, toss the turkey breast with the cumin, smoked paprika, chili powder, oregano and salt.
- Heat half of the canola oil in a Dutch oven over medium-high heat and brown the turkey 5 to 6 minutes until it reaches 165°F (74°C); move it to a plate.
- Add the remaining half of the canola oil and the mushrooms to the Dutch oven and cook 8 to 10 minutes, stirring now and then, until deeply browned and dry.
- Stir in the garlic for 1 minute, then pour in the chicken broth, scraping up the browned bits, and bring to a boil.
- Stir in the pasta, cover and simmer over medium-low heat 8 minutes, stirring twice, until the pasta is just short of tender and still saucy.
- Take the Dutch oven off the heat and stir in the sour cream and the cooked turkey with its juices until creamy.
- Scatter the mozzarella over the top and bake uncovered 12 to 15 minutes until bubbling and lightly golden.
- Rest 5 minutes, then drizzle with the lime juice and scatter the cilantro over the top before serving.
Contains: Milk, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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