“This dish is fast, easy, colorful, healthy, and delicious! Don't skip the chicken broth; it adds essential flavor to the dish. I like mine extra garlicky and go for the full 6 cloves, but it's plenty flavorful with less. You can use just about any veggies or meat in this recipe and it will still be great. I use all frozen veggies so I only need to shop for tomatoes, and even those I could use canned if I feel lazy, making this a true from-the-pantry meal with no shopping required.” - by ThrenJen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring chicken broth to a boil. Cook orzo in the boiling broth, stirring occasionally, until cooked through but firm to the bite, about 8 to 10 minutes. Remove from heat; do not drain.
- Heat a large skillet over medium-high heat; cook and stir turkey in the hot skillet until crumbly and evenly browned, about 10 minutes. Stir garlic and red pepper flakes into turkey; cook for 1 minute. Reduce heat to medium. Add spinach, broccoli, tomatoes, peas, carrots, orzo, and broth to the turkey mixture and cook, stirring often, until spinach is wilted and tomatoes begin to split, 5 to 10 minutes. Season with salt and black pepper.
Nutrition
Amount Per Serving (6 total)
- Calories
- 484 cal
- 24%
- Fat
- 10.5 g
- 16%
- Carbs
- 62.9 g
- 20%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"love this recipe! easy to substitute vegetables or pasta for your taste! I reduced ground meat to 1 pd and added 1 pd mushrooms which gave a more earthy flavor, reduced sodium by using 2 cups broth a..." See morend 1 1/2 cup water, same great flavor!"
oh2cook
"Used all veggies as recipe called but unfortunately cut the garlic in half. Found it better with added garlic salt. Will learn next time to keep garlic as indicated or even more. Didn't have cherry to..." See morematoes so used 2 whole tomatoes cut up. Also added 1 tablespoon of chopped fresh cilantro, white pepper, & a bit of italian seasoning. Made a huge skillet full so looking forward to leftovers."
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