Taco-Penne Skillet
42g CARB
Serves 4
Hands On 15 min.
Total 40 min.
- 12 oz. ground turkey breast
- ¾ cup finely chopped red sweet pepper
- ½ cup finely chopped onion
- 1 medium fresh poblano pepper, seeded and chopped (tip)
- 2 cloves garlic, minced
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano, crushed
- ⅛ tsp. salt
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- 1 8-oz. can tomato sauce
- 1¼ cups dried mini penne pasta
- ¾ to 1 cup water
- ½ cup shredded reduced-fat Monterey Jack cheese with jalapeño peppers or cheddar cheese (2 oz.)
- Thinly sliced green onions and/or snipped fresh cilantro
1. In a 10-inch skillet cook the first nine ingredients (through salt) over medium until meat is no longer pink.
2. Stir in the next four ingredients (through water). Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until penne is tender, stirring occasionally.
3. Remove skillet from heat; sprinkle meat mixture with cheese. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle with green onions and cilantro.
Tip To make it meatless, omit the turkey. Cook vegetables and spices in a 10-inch skillet coated with nonstick cooking spray over medium 5 minutes. Add one 15-oz. can reduced-sodium black beans or pinto beans, rinsed and drained, with the tomatoes.
PER SERVING (1½ cups each) cal 324, fat 4 g (2 g sat. fat), chol 60 mg, sodium 570 mg, carb 42 g (6 g fiber, 9 g sugars), pro 32 g
