Mexican One Pan Pasta

• 1 pound Ground Turkey
• 1 whole Medium Onion, Diced (about 1 Cup)
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Chili Powder
• 12 ounces, weight Barilla Pronto Rotini
• 2 cups Chicken Broth
• 1 cup Salsa
• 1 cup Corn Kernels
• 3/4 cups Black Beans, Drained And Rinsed
• 1/2 cups Milk
• 1 cup Shredded Cheddar Cheese

1. In a large, nonstick skillet over medium heat, cook the turkey, onion, garlic, salt, pepper and chili powder, stirring until the turkey is browned and no pink remains, about 45 minutes.
2. Add rotini, chicken broth and salsa, and stir to combine.
3. Increase the heat to medium high and cook, stirring 2 or 3 times, for 78 minutes or until most of the liquid is absorbed.
4. Stir in the corn, black beans, milk and half of the cheddar cheese.
5. Sprinkle the rest of the cheese over top of the pasta and cover the skillet.
6. Let it cook for another 2 minutes until the cheese is melted, the corn and beans are heated through, and the pasta is tender.
7. Enjoy!

ground turkey, onion, garlic, salt, pepper, chili powder, weight barilla pronto, chicken broth, salsa, kernels, black beans, milk, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-one-pan-pasta/ (may not work)