One-Pan Enchilada Pasta {recipe}

With our beautiful, new kitchen and the unboxing of all of our pots and pans and appliances, Husband and I have been spending more time in the kitchen cooking together, and we love it. It’s such a relaxing way to end the day – pour a glass of wine, cook together without the TV on or any distractions, and talk about our day at work.

As we’ve been cooking more, I’ve been trying out new recipes and the one I’m sharing today has been a HIT. We’ve already made it twice in the last month and it will now be a staple in my recipe repertoire. It’s easy, delicious and you can add or remove things to make it just for you. Oh, and it only takes one pan!! That’s my kind of cooking.

O N E – P A N  E N C H I L A D A  P A S T A 
via

Ingredients

• 2 tablespoon of extra virgin olive oil
• 1/2 of a small onion, diced
• 1.25 pounds of ground turkey meat
• 1 tbsp taco seasoning
• 2 cups of chicken broth
• 1 19oz can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• toppings: black olives, diced tomatoes, jalapenos, green onions, southwestern crunch bites

Instructions

1. In a large sauté pan, onions in olive oil over medium low heat until softened.
2. Add ground turkey meat and and taco seasoning and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
4. Bring to a boil, then reduced heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with additional cup of cheese and place lid back on pan and let heat from the pasta melt the cheese.
9. Garnish with your toppings of choice.

xo xo

You might also enjoy: Pepperoni Rolls {recipe}, Labor Day Weekend Huevos Rancheros, Good ol’ Spaghetti {recipe}