This quick and hearty recipe has a great combination of flavors. Make extra or save some for leftovers – it tastes even better the next day! For a complete meal, serve with Bibb Lettuce Salads with Caper Dressing Caps.

Ingredients

• 1/2 pound elbow macaroni
• Salt
• 1 tablespoon extra virgin olive oil ( EVOO)
• 1 tablespoon butter
• 1 1/3 pounds ground lean white turkey (the average weight of one package)
• 2-3 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tablespoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• Black pepper
• 1 cup chicken stock
• 1 cup sour cream
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons fresh dill, chopped

Preparation

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta six minutes to al dente.

While water comes to a boil and pasta cooks, heat a deep skillet over medium-high heat. Add EVOO, about one turn around the pan, followed by the butter and the ground meat. Break up meat and crumble, 2-3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5-6 minutes, then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low.

Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley.