Sweet & Spicy Turkey Broccoli (Print View)

Tender turkey and crisp broccoli tossed with penne in a bold sweet-and-spicy sauce, ready in 30 minutes.

# Components:

→ Pasta

01 - 12 oz penne pasta

→ Turkey & Vegetables

02 - 1 lb ground turkey
03 - 2 cups broccoli florets, cut into bite-sized pieces
04 - 1 medium red bell pepper, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons olive oil

→ Sweet & Spicy Sauce

08 - 1/4 cup soy sauce
09 - 2 tablespoons honey or brown sugar
10 - 1 1/2 tablespoons sriracha or chili garlic sauce
11 - 1 tablespoon rice vinegar or apple cider vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon ground black pepper

→ Garnish

14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
16 - Shredded parmesan or feta cheese, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it apart, until no longer pink, about 5 minutes.
03 - Add the chopped onion, garlic, and red bell pepper to the turkey. Sauté for 2 to 3 minutes until vegetables begin to soften.
04 - Add the broccoli florets and cook for another 3 to 4 minutes until bright green and just tender.
05 - In a small bowl, whisk together soy sauce, honey or brown sugar, sriracha, vinegar, sesame oil, and black pepper.
06 - Pour the sauce over the turkey and vegetables. Stir to coat evenly and simmer for 2 minutes.
07 - Add the drained penne to the skillet. Toss everything together until well combined and heated through, about 1 to 2 minutes.
08 - Transfer to serving dishes and garnish with green onions, sesame seeds, and optional cheese. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely done in 30 minutes, no hidden prep that turns into an hour-long project.
  • The sauce tastes like you've been simmering something all day, but it's really just whisked together in a bowl.
  • Ground turkey gets treated with the respect it deserves instead of tasting like diet food.
  • Broccoli stays crisp and bright instead of turning into the sad, mushy version most pastas deliver.
02 -
  • Don't drain the pasta too thoroughly—a little starch water clinging to it helps the sauce coat instead of pooling at the bottom of the pan.
  • If your sauce tastes too spicy, a splash more honey balances it way better than adding more of everything else.
  • Sesame oil burns easily, so only add it to the cooled sauce mixture, not to the hot pan, or it turns bitter and ruins the whole thing.
03 -
  • Cook the pasta one minute less than the package says—it'll finish cooking when you toss it with the hot turkey and sauce, and you won't end up with mushy pasta.
  • Keep your sesame seeds and green onions separate until the very last second before serving; they'll stay fresher and add more textural contrast if they don't sit in the steam.
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