Name: Creamy turkey and pepper pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz dry pasta; 1 1/2 lb 93% lean ground turkey; 1 tbsp extra virgin olive oil; 1 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 10 oz diced tomatoes with green chilies; 1 tbsp heavy whipping cream; 28 g Mexican melting cheese, shredded; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp black pepper; 2 3/4 tsp lime juice; 2 tsp salt; 8 cups water

Instructions

Prep 20 min · Cook 15 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook, undisturbed for 2 to 3 minutes between stirs, for 8 to 10 minutes total until no pink remains and some bits are browned. If liquid pools, let it cook off. Fill a large pot with the water and bring to a boil. 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 the diced tomatoes and green chiles into the skillet, lower the heat to medium, and simmer for 5 minutes. Meanwhile, add half the salt and the pasta to the boiling water and cook for 10 to 12 minutes until tender.
Taste the sauce and add the rest of the salt if needed. Stir in the heavy whipping cream and Mexican melting cheese for 2 minutes until the cheese is fully melted. Just before draining the pasta, reserve 1/2 cup of the pasta water, then drain the pasta.
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.

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Instructions

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