Quick Ground Turkey Orzo Recipe
Use low-sodium chicken broth to reduce overall sodium; you can add extra lemon pepper to taste if needed. If the pan gets dry before the orzo is tender, add a splash more broth or water a little at a time. Add lemon juice off the heat or on low to help keep the sauce creamy. For a bit more heat, add red pepper flakes while cooking, not just at serving. Substitutions: ground chicken for turkey; pecorino for Parmesan; evaporated milk for milk for a richer sauce. Gluten-free option: use gluten-free orzo or small GF pasta and adjust liquid as needed. Dairy-free option: use olive oil in place of butter, an unsweetened dairy-free milk, and a dairy-free Parmesan-style topping. Storage: Refrigerate in an airtight container for 3–4 days. Reheat gently with a splash of broth or milk to loosen the sauce. Freezes up to 2 months, though pasta texture may soften.
Time: Prep: 10 mins, Cook: 30 mins, Total: 40 mins
Servings: 4
Ingredients
- 340 g broccoli
- 15 mL olive oil
- 7.5 mL olive oil
- 454 g extra-lean ground turkey
- 220 g orzo
- 30 mL lemon pepper seasoning
- 30 mL Dijon mustard
- 60 mL lemon juice (about 1 large lemon)
- 240 mL chicken broth
- 360 mL chicken broth (for a total of 600 mL)
- 28 g butter
- 240 mL milk
- 57 g shredded Parmesan cheese
- Red pepper flakes, to serve
Instructions
- Cut the broccoli into small pieces.
- Heat 15 mL olive oil in a large deep skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until browned and cooked through, 5–7 minutes. Stir in the lemon pepper seasoning.
- Add the orzo and the remaining 7.5 mL olive oil. Stir and cook 1–2 minutes to lightly toast the orzo.
- Pour in 240 mL chicken broth and the milk. Bring to a gentle simmer, stirring often.
- Gradually add the remaining 360 mL chicken broth as the orzo cooks, stirring frequently until the orzo is al dente and most liquid is absorbed, about 10–12 minutes.
- Stir in the broccoli, cover, and cook until tender-crisp, 3–5 minutes.
- Reduce heat to low. Stir in the Dijon mustard, lemon juice, and butter until combined.
- Remove from heat and fold in the shredded Parmesan until melted and creamy. Serve topped with red pepper flakes.