Sunday, July 26, 2015

ONE POT MEXICAN SKILLET PASTA



ONE POT MEXICAN SKILLET PASTA

Yield 6 servings

This Mexican-inspired pasta dish can be made in 30 minutes or less. Even the pasta gets cooked right in the pot!

INGREDIENTS

1 tablespoon olive oil
1 pound ground turkey
2 cups uncooked elbows pasta
2 cups salsa, homemade or store-bought
1 1/2 cups chicken broth
1 (15-ounce) can tomato sauce
1 Roma tomato, diced
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
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INSTRUCTIONS

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with avocado and cilantro.
NOTES
Courtesy of damndelicious
Adapted from Julie's Eats & Treats
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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