Description
A high-protein, creamy, and zesty pasta dish that combines the comfort of queso with the nutritional benefits of protein-enriched pasta and lean turkey.
Ingredients
8 oz chickpea or lentil pasta
1 lb lean ground turkey (93% lean)
1 tbsp taco seasoning
1/2 cup mild or medium salsa
1/2 cup plain non-fat Greek yogurt
1 cup shredded low-fat sharp cheddar cheese
1/4 cup pasta water (reserved)
1/4 cup chopped fresh cilantro
1 fresh jalapeƱo, sliced (optional)
Instructions
Step 1: Boil a large pot of salted water and cook the protein pasta according to package directions, but drain it 1 minute early to keep it al dente. Reserve 1/4 cup of the pasta water.
Step 2: While the pasta cooks, heat a large skillet over medium heat and brown the ground turkey until fully cooked, breaking it into small pieces as it browns.
Step 3: Stir in the taco seasoning and a splash of water to coat the meat evenly.
Step 4: Turn the heat down to low and stir in the salsa and Greek yogurt until well combined.
Step 5: Gradually add the shredded cheddar cheese, stirring constantly until melted and creamy.
Step 6: Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, slowly add the reserved pasta water until the desired consistency is reached.
Step 7: Garnish with fresh cilantro and sliced jalapeƱos before serving hot.
Notes
For a thinner sauce, add more pasta water. For more heat, use a 'hot' salsa or add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta & Noodles
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 65mg
