chili-pasta skillet
(1 rating)
I got the original recipe from Better homes and Gardens New Cookbook, I made a few tweeks and it turned out so good, not too spicy not too bland and only 8 points for those weight watchers out there (new points plus program). Plus it just took 35 minutes. Serve with a garden salad and some cornbread and you have a full meal in just minutes.
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For chili-pasta skillet
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1 lblouis rich ground turkey
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3/4 cchopped onion
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15 1/2 ozdark red kidney beans, rinsed and drained
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14 1/2 ozdiced tomatoes, undrained
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8 ozcanned tomato sauce
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1/2 cdried elbow macaroni (2oz)
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4 ozcan diced green chilie peppers, drained
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2 to 3 tspchili powder
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1/2 tspgarlic powder
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1/2 cshredded sharp cheddar cheese (2oz.)
How To Make chili-pasta skillet
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1In a large skillet cook ground turkey and onion until meat is brown and onion is tender.
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2Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chilie peppers, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
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