 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Chop the stewed tomatoes in the can with clean kitchen shears. Ingredients:
1 cup uncooked enriched multigrain elbow macaroni (such as barilla plus) |
cooking spray |
1 pound ground turkey breast |
1 medium onion, chopped |
3 garlic cloves, minced |
1 teaspoon chili powder |
1/2 teaspoon black pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 (16-ounce) can kidney beans, rinsed and drained |
1 (14.5-ounce) can stewed tomatoes, chopped and undrained |
1 (8-ounce) can tomato sauce |
3/4 cup (3 ounces) shredded 2% reduced-fat sharp cheddar cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a Dutch oven over medium-high heat. Coat pan with cooking spray; add turkey, onion, and next 5 ingredients. Cook 7 minutes or until turkey is browned, stirring to crumble.
3. Add cooked pasta, beans, tomatoes, and tomato sauce. Cook 5 minutes or until thoroughly heated. Sprinkle evenly with cheese.
|
|