Name: Creamy turkey and rotel pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz dry pasta; 1.5 lb ground turkey; 1 bell pepper, diced; 1/2 medium onion, diced; 10 oz Rotel diced tomatoes and green chiles; 1 tbsp heavy whipping cream; 28 g Mexican melting cheese, shredded; 1 tbsp olive oil; 2 cloves garlic, minced; 2 1/2 tbsp salt; 1/2 tsp black pepper; 10 1/2 cups water; 1 tsp chili powder; 1/2 tsp cumin; 1 tbsp lime juice

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with water and most of the salt. Bring to a boil over high heat, add the pasta, and cook for 10 to 12 minutes until tender. Scoop out 1 cup of the pasta water, then drain the pasta.
While the water comes to a boil, heat the oil in a 14-inch deep skillet or Dutch oven over medium-high heat. Add the onion and bell pepper and cook for 5 minutes until softened.
Add the ground turkey to the skillet in a flat layer. Cook undisturbed for 4 minutes to develop a sear. Season with the rest of the salt and black pepper, then break it up with a spoon and cook for 4 minutes more. Done when opaque in the center, 165°F.
Stir in the garlic, chili powder, and cumin, and cook for 1 minute until fragrant. Add the Rotel diced tomatoes and green chiles. Reduce heat to medium and simmer for 5 minutes.
Stir in the heavy whipping cream and the Mexican melting cheese. Add the cooked pasta and the lime juice. Fold everything together, adding the reserved pasta water a splash at a time until the sauce is glossy and coats the pasta. Serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes