Start by heating the oil in a large pot over medium heat. Add the onions and red bell peppers. Sauté for about 5 minutes until they become tender. The key here is to let them soften. Don’t rush this stage; it builds the base flavor.

Once the veggies are softened, add the minced garlic, stirring for about 30 seconds until fragrant. Then, incorporate the ground turkey, breaking it apart with a wooden spoon. Season it with 1 teaspoon of salt and 1 teaspoon of cumin along with black pepper. Cook until the turkey is browned and cooked through, about 6-8 minutes.

Now it’s time to spice things up. Stir in the oregano, crushed red pepper flakes, chili powder, and the remaining cumin. The blend should be mouthwatering! Cook this for another minute to let the spices bloom.

Pour in the can of diced tomatoes with green chilies. This adds both moisture and flavor. Stir well, then add the dried penne pasta. Pour in the chicken broth, ensuring that the pasta is submerged. Bring this to a gentle boil.

Once boiling, cover the pot, reduce heat to low, and let it simmer for about 10-12 minutes. Give the pasta a good stir halfway to prevent sticking. When the pasta is al dente, not too soft, you’re good to move on.

Remove the pot from heat and carefully stir in heavy cream, followed by the fresh spinach. The heat will wilt the spinach quickly while maintaining its vibrant color. Stir until the spinach is just wilted.

Sprinkle in the smoked paprika and the shredded cheese. Stir well until the cheese melts into the creamy sauce. Adjust the seasoning by tasting and adding remaining salt or pepper if needed. Garnish with fresh cilantro.