Thursday, April 15, 2010

Taco Pasta

I am out of the habit of taking pictures before we eat. I am usually throwing dinner on the table on my way out the door. Sorry about the picture-it's my leftovers for lunch. This meal is awesome because it tastes just like a taco-except instead of using tortillas, it has pasta. I would rather eat the pasta so this had my name written all over it!! My husband loved it too and said it was a definite keeper!!
Taco Pasta
adapted from Rachael Ray

1 lb whole grain penne pasta
1 lb ground turkey
1 lg onion, chopped and divided
1 lg jalapeno, halved, seeded and thinly chopped
4 cloves garlic, finely chopped
2 tbsp chili powder
1 tbsp coriander
1 1/2 tbsp cumin
1/4 cup tomato paste
2 cups chicken stock
2 cups shredded cheddar or monterey jack cheese
2 tomatoes, chopped
1/4 head iceberg lettuce, chopped
sour cream

Bring a large pot of water to boil. Salt the water and cook pasta to al dente.
While pasta is cooking, in a skillet cook meat until no longer pink. Add 3/4 of the onion, the jalapeno, garlic, chili powder, coriander, cumin, and salt and pepper. Cook until onion is soft. Stir in the tomato paste, cook for 1 minute and then stir in the stock.
Add the sauce to the pasta and toss. Spoon into serving dish and top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce. Serve with a dollop of sour cream.
Serves 4-6

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