Name: Creamy turkey and rotel pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz dry pasta; 6 oz 99% lean ground turkey breast; 3/4 bell pepper, diced; 1/2 medium onion, diced; 8 oz Rotel diced tomatoes and green chiles; 1 tbsp heavy whipping cream; 12 g Mexican melting cheese, shredded; 1 tsp olive oil; 2 cloves garlic, minced; 1/4 tsp black pepper; 6 3/4 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 the water and set over high heat to boil. While waiting for the water, heat the oil in a deep skillet over medium-high heat. Add the onion and bell pepper and cook for 5 minutes until softened. Push the vegetables to the edges of the skillet to clear the center.
Add the ground turkey to the center of the skillet in a flat layer. Cook undisturbed for 4 minutes to develop a sear. Add the pasta to the boiling water and cook for 10 to 12 minutes while finishing the sauce.
Break up the turkey with a spoon and stir to combine with the vegetables. Add the black pepper, garlic, chili powder, and cumin, and cook for 1 minute until fragrant. Stir in the Rotel diced tomatoes and green chiles. Reduce heat to medium and simmer for 5 minutes. Done when opaque in the center, 165°F.
Scoop out half a cup of the pasta water, then drain the pasta. Stir the heavy whipping cream and the Mexican melting cheese into the skillet. 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

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