|2 cups||riccioli or any other curly whole-wheat or protein pasta|
|1 tablespoon||olive oil|
|1||large shallot, diced|
|1/2 cup||ground turkey|
|1/4 cup||fat-free pepper jack cheese, shredded|
|1/2 cup||fat-free cheddar, shredded|
|1/2 cup||fat-free mozzarella, shredded|
|1 1/2 cups||skim milk|
|Pinch each of cumin, cayenne, chili powder, paprika, salt (use to season to taste)|
|Store-bought salsa, guacamole, low-fat sour cream, and baked tortilla strips for garnish|
|(Instead of using your own seasoning, you can substitute with 1/2 low-sodium taco seasoning packet.)|
Cook pasta in salted water until al dente (slightly firm).
Heat oil in a medium-sized pot at medium heat. Add diced shallots and sauté.
Add ground turkey and cook until done, stirring to prevent burning. Drain.
Add milk and bring to a simmer. Once simmering, add all the cheese, stirring until it is melted and mixture is smooth. The consistency should coat a spoon.
Add seasoning to taste. Zest jalapeño for heat.
Take drained pasta and add to cheese mixture until cheese and pasta are fully incorporated.
Separate into 4 colorful bowls and top with a spoonful of salsa, guacamole, and low-fat sour cream. Garnish with the baked tortilla strips.
|Sat Fat||1.2 g|