One-Pan Enchilada Pasta

INGREDIENTS: 2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives

INSTRUCTIONS: 1. In a large skillet or sauté pan, sauté 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 reduced 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 is tender 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 tow, or place lid back on pan and let heat from the pasta melt the cheese.

9. Garnish with black olives and green onions.

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