chili-pasta skillet
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.
prep time
10 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 1 pound louis rich ground turkey
- 3/4 cup chopped onion
- 15 1/2 ounces dark red kidney beans, rinsed and drained
- 14 1/2 ounces diced tomatoes, undrained
- 8 ounces canned tomato sauce
- 1/2 cup dried elbow macaroni (2oz)
- 4 ounces can diced green chilie peppers, drained
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup shredded sharp cheddar cheese (2oz.)
How To Make chili-pasta skillet
-
Step 1In a large skillet cook ground turkey and onion until meat is brown and onion is tender.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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