Greek Turkey Orzo
with roasted red peppers and feta
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
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2 oz. Feta Cheese
- 1 oz. Baby Arugula
- 2 Garlic Clove
- 5 oz. Roasted Red Peppers
- 2 tsp. Greek Seasoning Blend
- 3 Pepperoncini
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace
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6 oz. Orzo Pasta
- 12 oz. Ground Turkey
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories734
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Carbohydrates73g
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Fat31g
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Protein50g
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Sodium1669mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
Mince garlic stem and finely chop pepperoncini cut pepper strips into 3 pieces each
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2 cooking the pasta
bring 8 cups of water with 2t of salt to a boil in a medium sized pot add orzo, stir and cook for 9-10 minutes or until tender reserve 1 c pasta cooking water
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3 Making the sauce
while the pasta is cooking heat a large non-stick pan over medium high heat and add 2 t olive oil brown turkey with greek seasoning, ¼ t salt and a pinch of pepper once browned remove from pan place pan back on medium heat and add 1 t olive oil sweat garlic and pepperoncini for 2 minutes until fragrant add roasted red peppers and turkey back to pan, turn heat to low
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4 Finishing the sauce
Once the pasta is done cooking add ½ c pasta water, chicken demi and pasta to non stick pan with the other ingredients toss to coat, add butter and ½ of the arugula cook for 1 minute until arugula wilts
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5 plate
plate and top with arugula and feta cheese
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