Real Recipes From Real Home Cooks ®

chili-pasta skillet

(1 rating)
Recipe by
Susan Magness
Cleburne, TX

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

  • 1 lb
    louis rich ground turkey
  • 3/4 c
    chopped onion
  • 15 1/2 oz
    dark red kidney beans, rinsed and drained
  • 14 1/2 oz
    diced tomatoes, undrained
  • 8 oz
    canned tomato sauce
  • 1/2 c
    dried elbow macaroni (2oz)
  • 4 oz
    can diced green chilie peppers, drained
  • 2 to 3 tsp
    chili powder
  • 1/2 tsp
    garlic powder
  • 1/2 c
    shredded sharp cheddar cheese (2oz.)

How To Make chili-pasta skillet

  • 1
    In a large skillet cook ground turkey and onion until meat is brown and onion is tender.
  • 2
    Stir 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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