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Turkey Enchilada Pasta Skillet


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I am all for an easy one dish dinner.  Toss all the ingredients in one pan and you're done?  I'll take it!  And the best part is that everyone loved this dish.  Now if you were my dad, and this was 1988, you'd add a can of kidney beans and possibly some other various ingredients that you've found in your pantry.  You'd dish it out to your kids and you'd call it "Daddy Surprise" because the surprise was that it never tasted the same.  Oh, the childhood memories...

No kidney beans please.  Although if you want to add a can of black beans you could boost the protein and fiber content and I imagine it would taste delicious.  We topped our servings with a dollop of sour cream (and some sliced olives for me and the kids.)  A little avocado wouldn't be too bad either.

*original recipe from www.number-2-pencil.com*

Turkey Enchilada Pasta Skillet
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1/2 cup chopped onion
1 lb ground turkey
1 packet taco seasoning or 1 recipe of my homemade taco seasoning
2 cups low sodium chicken broth
1 small can mild red enchilada sauce
8 oz dried rotini pasta
2 cups reduced fat shredded mexican cheese blend
3 green onions chopped
toppings of choice: sour cream, olives, avocado, salsa

In a large skillet, saute garlic and onion in olive oil over medium heat until softened.  Add turkey meat and taco seasoning, breaking up meat as it cooks until browned.  Add chicken broth, enchilada sauce, and pasta to pan.  Bring to a boil then reduce heat to low, cover and simmer about 15 minutes.  Remove lid and simmer, uncovered, another 5 minutes or until pasta is tender.  Remove from heat and stir in one cup of cheese.  Top with remaining one cup of cheese and replace lid to allow heat to melt the cheese.  Sprinkle with green onions and serve.


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