1/2 pound elbow macaroni
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
1 1/3 pounds ground lean white turkey (the average weight of one package)
2-3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 cup chicken stock
1 cup sour cream
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh dill, chopped
Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta six minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium-high heat. Add EVOO, about one turn around the pan, followed by the butter and the ground meat. Break up meat and crumble, 2-3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5-6 minutes, then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low.
Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley.