Ground Turkey Paprikash-Goulash with Macaroni

• 1/2 pound rigate (ribbed elbow macaroni)
• Salt
• 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
• 1 tablespoon butter
• 2 1/2 pounds ground lean white-meat turkey
• 4 garlic cloves, chopped
• 1 medium onion, chopped
• 1 red bell pepper, cored, seeded, and chopped
• 2 tablespoons sweet paprika (2 palmfuls)
• 2 teaspoons ground cumin (2/3 palmful)
• 2 teaspoons dried marjoram (2/3 palmful)
• 2 teaspoons freshly ground black pepper (2/3 palmful)
• 2 cups chicken stock or broth
• 1 cup sour cream
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh flat-leaf parsley (a generous handful)

1. Bring a pot of water to a boil for the pasta.
2. When it comes to a boil, add the pasta and salt to season the cooking water.
3. Cook the pasta for 6 minutes, al dente.
4. While the water comes to a boil and the pasta cooks, heat a deep skillet over medium-high heat.
5. Add the EVOO, then butter, then ground meat.
6. Break up the meat and crumble, 2 to 3 minutes.
7. Add the garlic, onion, bell pepper, and seasonings to the turkey.
8. Cook for 5 or 6 minutes, then add the chicken stock and sour cream.
9. Bring to a bubble and reduce heat to low.
10. Add the cooked pasta and stir.
11. Let the pasta absorb some sauce, a minute or so.
12. Adjust the seasonings and serve.
13. Garnish with chopped parsley.

rigate, salt, extravirgin olive oil, butter, ground lean, garlic, onion, red bell pepper, sweet paprika, ground cumin, marjoram, freshly ground black pepper, chicken, sour cream, fresh dill, parsley

Taken from www.epicurious.com/recipes/food/views/ground-turkey-paprikash-goulash-with-macaroni-374863 (may not work)