Turkey · 30 min
Turkey-Basil Fettuccine with Bell Peppers & Broccoli
- 30 min
- 2–6 servings
- 700 kcal / serving
Tender fettuccine tossed with ground turkey, broccoli, and peppers in a light milk-thickened sauce, finished with fresh basil for a weeknight-friendly supper that comes together quickly and simply.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- 5 ozfettuccine pasta
- ½ small pkgfresh basil
- ¾ lbground turkey
- 1red bell pepper
- 4 fl ozwhole milk
- red bell peppers
From the pantry: all-purpose flour, black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- ½ small pkgfresh basil
- 1red bell pepper
- red bell peppers
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- 4 fl ozwhole milk
Pantry & dry goods
- 5 ozfettuccine pasta
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell pepper | 1 | 2 | 3 |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a medium pot of salted water, then add the fettuccine and cook until al dente, 8–10 minutes; drain and set aside.
- Rinse the broccoli and bell peppers; pat dry and cut the broccoli into bite-sized pieces and the peppers into thin strips. Place the vegetables in a bowl.
- Heat a skillet over medium-high heat and melt a knob of butter to coat the bottom.
- Add the ground turkey to the skillet, breaking it apart as it cooks until browned and crumbly, about 4–5 minutes.
- Toss the broccoli and peppers with the turkey in the skillet and cook until just tender-crisp, about 4–5 minutes.
- Sprinkle a little flour over the vegetables and turkey, then stir to coat for 1 minute.
- Pour in the milk and season with salt and pepper; simmer, stirring occasionally, until the sauce thickens, about 4–5 minutes.
- Fold in the drained pasta and the torn basil leaves; toss everything together and remove from heat.
- Serve by portioning the pasta onto plates or bowls and finishing with any preferred extra basil if desired.
Two tips
- Prep the vegetables while the pasta cooks to streamline the meal.
- Leftover sauce can be cooled and stored, then reheated with fresh pasta or used to brighten another dish; you can also swap in chopped parsley if basil isn’t available.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 49 g
- Carbs
- 70 g
- Fat
- 25 g
- Fiber
- 6 g
- Sodium
- 162 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.