One-Pan Enchilada Pasta

Ingredients

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

In a large skillet or saute pan, 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 reduced 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 is tender and sauce has reduces. 

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 green onions. 

Buffalo Chicken Lettuce Wraps

Ingredients

• 2 large chicken breasts, cooked and shredded
• 2 Tbsp butter
• 1/2 Tbsp olive oil
• 1/2 cup Franks Wing Sauce
• pepper to taste
• celery
• ranch dressing
• 2 heads of lettuce
• blue cheese crumbles/shredded cheese mixture

In a large pan, cook and shred your chicken (Place the chicken in the pan with 1/2 cup of water, shredding as it cooks. By the time it is finished cooking, all of the water cooks off.)

Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks Wing Sauce. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery or serve on the side!

Spoon into lettuce leaves, sprinkle with cheese and drizzle with a little ranch dressing. Serve while the chicken is still warm!