Wednesday, February 18, 2015

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. 


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