Dinner

Tex-Mex Rotini

South of the border meets Italian countryside in this spiced-just-right toss of corkscrew pasta, marinara, chilies, chipotle, and ground turkey.

Yields

4 - 4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 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

Instructions

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.

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