Creamy Pesto Ground Turkey Skillet
This creamy pesto ground turkey skillet is the high-protein meal I crave every summer—with fresh Italian flavors and made in 30 minutes! Watch the video below to see how I make this in my kitchen.
Servings: 4
Equipment
- Cast-Iron Braiser My favorite pan for skillet meals!
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ large yellow onion finely chopped
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 1 pound ground turkey
- ½ cup low-sodium vegetable broth
- ⅓ cup heavy cream
- 1 (15-ounce) can cannellini beans drained and rinsed
- 1 (14-ounce) can quartered artichoke hearts drained and roughly chopped
- ½ cup basil pesto
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- ¼ cup (packed) fresh basil leaves roughly chopped, plus more for garnish
- ground black pepper to taste
Instructions
- Saute the aromatics. Heat the oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Add the garlic, Italian seasoning, and crushed red pepper flakes, and stir 1 minute more.
- Cook the ground turkey. Add the ground turkey to the skillet, use a spatula to break it up while stirring, and cook for 5 to 6 minutes, until cooked through.
- Stir in the liquids. Add the vegetable broth and heavy cream. Stir together and bring to a simmer.
- Add the veggies and cheese. Once simmering, turn off the heat and add the cannellini beans, artichoke hearts, basil pesto, Parmesan cheese, lemon juice, and fresh basil leaves. Stir until the cheese is melted.
- Serve and garnish. Add a portion to a bowl and garnish with ground black pepper and additional fresh basil. See more serving ideas above!
Video
Notes
- I love using marinated artichoke hearts for extra flavor.
- If you'd like this skillet meal extra saucy to serve over rice, feel free to increase the amount of vegetable broth and cream.
- Storage tips: Let the skillet cool completely, then transfer leftovers to an airtight container. It will keep well in the fridge for 4 to 5 days. When ready to eat, reheat on the stovetop over medium heat or in the microwave until warmed through.
Nutrition
Calories: 521kcal | Carbohydrates: 24g | Protein: 40g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 786mg | Potassium: 460mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1877IU | Vitamin C: 6mg | Calcium: 330mg | Iron: 4mg