Name: Creamy turkey and pepper pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz dry pasta; 2 lb 93% lean ground turkey; 1 tbsp extra virgin olive oil; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 13 oz diced tomatoes with green chilies; 2 tbsp heavy whipping cream; 48 g Mexican melting cheese, shredded; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 tbsp lime juice; 2 tsp salt; 8 cups water

Instructions

Prep 15 min · Cook 15 min

Bring the water to a boil in a large pot. Add half the salt and the pasta, then cook for 10 to 12 minutes until tender. Reserve 1/2 cup of the pasta water, then 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 until no pink remains and it is lightly browned. 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 diced tomatoes and green chiles. Lower the heat to medium and simmer for 5 minutes. Taste and add the remaining salt if needed. 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, adding the reserved pasta water a splash at a time until the sauce coats the pasta, and divide into five equal portions.

Nutrition

Ingredients

Instructions

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