Ingredients

• 1/2 pound elbow macaroni
• Salt
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 tablespoon butter
• 1 package, 1 1/3 pounds average weight, ground lean white turkey
• 2 to 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
• Black pepper
• 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
• 1 cup sour cream
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped dill

Instructions

1. 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 6 minutes to al dente.
2. While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 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 and dill.