1 Tbsp. olive oil
1 lb. ground turkey
4 cloves garlic, minced
1 tsp. each dried oregano and chili flakes
3 Tbsp. tomato paste
2 cups cherry tomatoes, halved and divided
3 1/2 cups chicken broth
1/2 cup heavy cream
8 oz. cavatappi pasta, or other similar shape
1 cup cigliegine mozzarella, drained and cut in half
Optional Toppings: basil and parmesan
DIRECTIONS
Heat oven to 375 degrees.
In a large oven safe skillet, heat oil over medium heat. Add ground turkey and cook until brown, about 5 minutes. Add garlic, oregano and chili flakes; cook 1 minute, stirring constantly. Add tomato paste, 2 Tbsp. water and 1 1/2 cups cherry tomatoes; stir for 2-3 minutes until reduced.
Stir in chicken broth, heavy cream and pasta. Bring to a simmer and cook stirring frequently for 10 minutes or until the pasta is almost cooked through.
Top pasta with remaining cherry tomatoes and halved mozzarella balls. Bake 10 minutes until cheese is melty. Let rest 5 minutes; top with basil and parmesan to serve.
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