Low-Fat Mexican Pasta

• 1 pound lean ground turkey
• 12 ounces multi-color shaped pasta
• 1 ounce chicken taco seasoning (Penzey's or McCormick work best)
• 8 ounce can tomato sauce
• 14.5 ounce can diced tomatoes
• 1.5 teaspoons onion powder
• 1 teaspoon ground chipotle pepper (or to taste)
• 3 ounces taco sauce
• 1 tablespoon olive oil
• finely shredded jack cheese (optional)
• diced green or red onions (optional)

1. Start water for pasta. When boiling, begin to brown turkey in a large, pre-heated skillet. Immediately start pasta (10-12 minutes). When turkey is fully browned, add taco seasoning, tomato paste, diced tomatoes (with liquid from can), onion powder, and ground chipotle pepper. Stir until well mixed. Lower heat to a simmer.
2. When pasta is finished, drain and add to meat mixture. Add taco sauce and olive oil. Heat over medium-high heat and stir until well mixed and pasta is coated.
3. Serve and garnish with onions and cheese, if desired.

turkey, multicolor shaped pasta, chicken taco, tomato sauce, tomatoes, onion powder, ground chipotle pepper, taco sauce, olive oil, jack cheese, green

Taken from www.epicurious.com/recipes/member/views/low-fat-mexican-pasta-1232343 (may not work)