Turkey and Noodles

This kidney-friendly turkey noodle skillet combines lean ground turkey, pasta, and fresh vegetables with herbs and spices instead of added salt, creating a satisfying, lower-sodium meal that supports kidney-conscious eating.
Appropriate for: High-protein, Low-sodium, Low-sugar
Diet preference: Dairy-free, Nut-free
Meal type: Dinner, Lunch
Season: Fall, Winter
Cuisine type: American
Ingredients
Yield:
8 servings
  • 2 cups dry elbow macaroni
  • 1 tablespoon vegetable or olive oil
  • 2 pounds fresh lean ground turkey
  • ½ cup green onions, chopped
  • ½ cup green pepper, chopped
  • 1 14-ounce can regular diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon black pepper
Skillet with ground turkey, macaroni, scallions, peppers, and tomatoes
Directions
Prep: 15 min, Cook: 20 min, Total: 35 min
  1. Cook macaroni in medium boiler in 4 cups of boiling water. Allow to boil for 5 minutes or desired tenderness. Drain and set a side.
  2. Heat vegetable oil in a large skillet over medium heat. Add ground turkey and cook until done, stirring occasionally.
  3. Add onions, green peppers, diced tomatoes, Italian seasoning, black pepper and cooked macaroni. Mix well.
  4. Cover and let simmer for 5 minutes or until desired. Serve warm.
Nutritional Information
Serving size: 1 cup
  • Calories: 273 kcal
  • Carbohydrates: 22 g
    • Dietary Fiber: 2 g estimated
    • Total Sugars: 2 g
  • Protein: 33 g estimated
  • Fat: 7 g
    • Saturated Fat: 1 g estimated
  • Cholesterol: 80 mg
  • Sodium: 188 mg 
  • Potassium: 533 mg
  • Calcium: 55 mg
  • Phosphorus: 296 mg

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.