South of the border meets Italian countryside in this spiced-just-right toss of corkscrew pasta, marinara, chilies, chipotle, and ground turkey.
- 8 oz. rotini pasta
- 8 oz. ground turkey
- 1 onion chopped
- 2 tsp. chili powder
- 24 oz. jar marinara pasta sauce
- 1 c. shredded Monterey Jack cheese 4 oz.
- 1/4 c. chopped cilantro + cilantro sprigs
- 1/2 c. sour cream
Cook pasta according to package directions. Drain; reserve.
Coat same pot with cooking spray; heat over medium heat. Add turkey, onion and chili powder; cook, stirring occasionally, until turkey is no longer pink, 10 min.
Add sauce and tomatoes with their liquid; bring to boil. Reduce heat to low. Cover; cook, stirring occasionally, until onion is tender, 15 min.
Stir in reserved pasta; cook until heated through, about 1 min. Remove from heat; stir in cheese and chopped cilantro. Garnish with sour cream and, if desired, cilantro sprigs.