Name: Creamy turkey pasta with peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz dry pasta; 1.5 lb ground turkey; 1 tbsp olive oil; 1 bell pepper, diced; 1/2 medium onion, diced; 2 cloves garlic, minced; 10 oz Rotel diced tomatoes and green chiles; 1 tbsp heavy whipping cream; 28 g Mexican melting cheese; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp black pepper; 1 tbsp lime juice; 1 tsp salt; 8 1/2 cups water

Nutrition

Per serving

2,266 calories

Protein: 153g; 28% of calories
Carbs: 199g; 36% of calories
Fat: 89g; 36% of calories

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of water to a boil. Add the salt and pasta, then cook for 10 to 12 minutes until tender. Drain the pasta and set aside.
While the water comes to a boil, heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 6 to 8 minutes. Done when opaque in the center, 165°F.
Add the onion and bell pepper to the skillet with the turkey. Cook for 5 minutes until the vegetables soften. Stir in the garlic, chili powder, cumin, and black pepper, and cook for 1 minute more.
Stir in the Rotel diced tomatoes and green chiles. Lower the heat to medium and simmer for 5 minutes. Stir in the heavy whipping cream and Mexican melting cheese until the cheese is fully melted.
Add the cooked pasta and the lime juice to the skillet. Toss everything together to coat the pasta in the creamy sauce and serve immediately.

Nutrition

Ingredients

Instructions

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