One-Pan Enchilada Pasta

Prep. time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1 lb taco seasoned ground turkey
• 2 cups of low-sodium chicken broth
• 1 (19 oz) can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• green onion
• black olives

Directions:

1. In a large skillet, saute garlic and onions in olive oil over medium low heat until softened.
2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
4. Bring to a boil, then reduce heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove lid and let simmer for additional 5 minutes until pasta and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.

*After pasta was cooked, I strained some of the liquid off before adding the cheese.

Recipe via number-2pencil.com