 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
This recipe was given to me 25 years ago and remains a family favorite. It's a simple dish with a great twist on traditional spaghetti. By cooking everything in one pot it saves time on prep and clean up. â Susan Spence, Lawrenceville, Virginia Ingredients:
1-1/2 pounds ground turkey |
1 medium onion, finely chopped |
1 medium sweet red pepper, finely chopped |
1 can (28 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 can (4 ounces) sliced mushrooms |
1 tablespoon packed brown sugar |
1 tablespoon chili powder |
8 ounces uncooked angel hair pasta |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain.
2. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted. Yield: 5 servings.
|
|