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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Uses a portion of Chipotle Black Bean Chili. From Cooking Light's Superfast Suppers. Ingredients:
1 cup uncooked elbow macaroni |
1 lb ground turkey |
1 cup chopped green bell pepper |
14 ounces petite diced tomatoes, undrained |
3 cups chipotle black bean chili (from chipotle black bean chili) |
1/2 teaspoon salt |
1/2 cup shredded low-fat sharp cheddar cheese |
Directions:
1. Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
2. Cook turkey in a large skillet that has been sprayed with cooking spray. Cook and stir until browned and crumbled. Remove turkey and drain.
3. Add bell pepper to the pan and cook for about 4 minutes or until tender.
4. Add the tomatoes, chili, turkey and salt to the pan with the peppers.
5. Cook over medium heat until hot and bubbly.
6. Add the cooked pasta to the pan and stir well.
7. Sprinkle with cheese and serve.
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