Ground turkey breast cooks fast and takes on whatever you put with it. Tonight we build something savory and garlicky that turns golden in one skillet while rice or pasta keeps you full. This is what a weeknight dinner looks like when you have thirty minutes and little appetite for complexity.

Serves 2. 25 minutes, 20 at the stove.

About 760 calories a serving, 49 g protein, 91 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 cloves garlic and dice 1 small onion. Bring a large pot of salted water to a boil and add 8 oz pasta, stirring often to keep it moving.
2. Heat 1 tablespoon oil in a skillet over medium-high heat until it shimmers. Add the onion and cook for 2 minutes until it softens, then scatter in the garlic and stir for 30 seconds.2 min
3. Crumble 12 oz ground turkey breast into the skillet, breaking it into small pieces with a wooden spoon as it browns, about 5 minutes total until no pink remains and it is golden.5 min
4. Season the turkey with salt and pepper. Taste it and adjust. When the pasta is tender, drain it, add it to the skillet, and toss everything together over medium heat for 1 minute to coat.

Note Swap the pasta for rice if you have it. Leftovers keep refrigerated for three days and reheat gently in a skillet with a splash of water. Serve with a green salad or roasted vegetables on the side to stretch the plate.