Creamy Tomato Turkey Rotini
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to saucepot.
2. In large nonstick skillet, heat oil over medium heat. Add turkey and cook 5 minutes or until browned, stirring frequently. Stir in pasta sauce, beans, red pepper flakes and salt. Reduce heat to medium-low and cook 5 minutes.
3. Reduce heat to low. Stir in basil, cheese and vinegar, and cook 1 minute or until cheese is melted, stirring constantly. Stir in half and half, and cook 1 minute or until heated through. Add sauce mixture to pasta and toss to combine. Serve pasta garnished with basil.
- 16 g Fat
- 5 g Saturated fat
- 74 mg Cholesterol
- 671 mg Sodium
- 57 g Carbohydrates
- 8 g Fiber
- 27 g Protein
Directions
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to saucepot.
2. In large nonstick skillet, heat oil over medium heat. Add turkey and cook 5 minutes or until browned, stirring frequently. Stir in pasta sauce, beans, red pepper flakes and salt. Reduce heat to medium-low and cook 5 minutes.
3. Reduce heat to low. Stir in basil, cheese and vinegar, and cook 1 minute or until cheese is melted, stirring constantly. Stir in half and half, and cook 1 minute or until heated through. Add sauce mixture to pasta and toss to combine. Serve pasta garnished with basil.
