Turkey Fajita Pasta Pot
A Mexican inspired pasta dish that can be cooked up in under a half an hour!
This recipe was adapted from the one on the Skinnytaste website
Serves:5 – 1 1/2 cups per serving
- 2 Tsp Oilve Oil
- 1 lb boneless, skinless JD Farms Turkey breast, cut into bite-sized pieces
- 1 Tsp Salt
- 1 1/2 Tsp ground Cumin
- 1 Tsp ground Paprika
- 1/2 Tsp Chili Powder
- 1/2 Tsp Garlic Powder
- 1 large Onion, chopped
- 1 large Red bell pepper, chopped
- 1 large Yellow or orange bell pepper, chopped
- 3 cloves Garlic, minced
- 2 cups Low Sodium Chicken or Turkey broth
- 1 – 10 oz can Diced Tomatoes with Green chilies
- 7 oz spiral Pasta (use Gluten free if desired)
- 1/2 cup light or fat free Sour Cream
- 2 Tbsp chopped, fresh Cilantro
- 1/2 Avocado, chopped
Season turkey with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder. In a large, deep, nonstick skillet, heat 1 Tsp olive oil over high heat. When oil is very hot, add the turkey and cook until browned, stirring about 5-6 minutes. Transfer to a plate and set aside.
Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet. When the oil is hot, add the onions, bell peppers and the remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder, 1/4 tsp garlic powder and 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes. Add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove from heat and transfer to the plate with the turkey.
In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the turkey and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Mix in the sour cream and top with green onions and cilantro. Serve with avocado on top.