Saturday, January 10, 2009

Turkey Chili Pasta

This is an interesting blend between a chili and pasta. It isn't like Chili-Mac, since the pasta is pretty saucy and there are no beans, but you definitely get the chili flavors shining through. I think I'm finally zeroing in on the exact ratio of flavors. Trust me on the weird chili powder/sugar/vinegar combo, it really works. This is a very quick meal if you use prechopped peppers and/or onions from the grocery.

Turkey Chili Pasta (adapted from allrecipes here)

1/2 lb extra lean turkey breast
2 tsp olive oil
1 small onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
2 cups uncooked short whole wheat pasta (like rotini or bowties)
1 14.5oz can diced tomatoes
1 Tbs white vinegar
3/4 tsp granulated sugar
1/2 to 1 tsp chili powder

Saute peppers, onions and garlic in oil until soft in a non-stick pan. Remove from pan and saute turkey until no longer pink. Return veggies to pan and add tomatoes, vinegar, sugar and chili powder. Simmer, covered, until sauce becomes one consistency (turkey should blend in with the rest of the sauce and won't stand out as much, see picture). Meanwhile, cook pasta according to package directions. Drain and return pasta to cooking pot. Add sauce to pasta and mix well. Makes 4 large one dish servings

Nutrition Info per serving: Calories: 292.8, Fat: 4.3g (.6 Sat, .3 Poly, 1.7 Mono), Carbs: 49.5g, Fiber: 7.4g

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