One-Pot Turkey Taco Pasta

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Ground turkey
• 8 oz Rotini or shell pasta
• 1/2 each Yellow onion, diced
• 1 each Bell pepper, diced
• 1 can (14.5 oz) Diced tomatoes, canned
• 1 can (8 oz) Tomato sauce
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Garlic powder
• 1 1/2 cups Chicken broth
• 6 oz Shredded cheddar cheese
• 4 oz Sour cream (for topping)

Instructions

1. Heat a large pot or deep skillet over medium-high heat. Add the ground turkey, onion, and bell pepper, breaking up the turkey as it cooks, about 6-7 minutes, until no pink remains and it reaches 165°F internally.
2. Stir in the chili powder, cumin, and garlic powder and cook 1 minute, until fragrant.
3. Add the diced tomatoes (with juices), tomato sauce, chicken broth, and uncooked pasta. Stir well, making sure the pasta is mostly submerged.
4. Bring to a boil, then reduce heat to a simmer, cover, and cook 12-14 minutes, stirring occasionally, until the pasta is tender. If it looks dry before the pasta is done, add a splash more broth or water.
5. Remove from heat and stir in half the cheddar cheese until melted. Sprinkle the remaining cheese on top, cover, and let sit off the heat 2-3 minutes to melt.
6. Serve topped with a dollop of sour cream.