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:
- In a large skillet, saute garlic and onions in olive oil over medium low heat until softened.
- Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
- Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
- Bring to a boil, then reduce heat to low and cover.
- Cook on low, with pan covered for about 15 minutes.
- Then remove lid and let simmer for additional 5 minutes until pasta and sauce has reduced.
- Remove from heat and stir in 1 cup of cheese.
- 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.
- 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
