Macro Friendly Taco Spaghetti
A high-protein, lower-fat one-pan taco-inspired spaghetti that's quick and family-friendly.
Servings: 4 servings
Ingredients
- 1 cup onion finely diced
- 1 clove garlic minced
- 1 pound ground turkey (99% fat free)
- salt & pepper to taste
- 1.25 oz taco seasoning
- 10 oz Rotel 1 can, mild used
- 3 cups chicken stock or broth
- 8 oz Barilla Protein Plus Spaghetti broken into 1-inch pieces
- 12 oz fat free evaporated milk
- 1.5 tablespoons all-purpose flour
- 2 oz grated cheddar cheese or Monterey Jack
- 1/2 cup corn
- 2 green onions chopped
Instructions
- Spray a large deep skillet with nonstick cooking spray and heat over medium.
- Add the finely diced onion, minced garlic, and ground turkey to the skillet; season with salt and pepper and cook, breaking the turkey apart, until no longer pink.
- Stir in the taco seasoning, the can of Rotel (including juices), the chicken stock, and the broken spaghetti pieces.
- Cover the skillet, bring to a boil, then reduce heat and simmer until the spaghetti is softened but still slightly firm, about 7 minutes.
- While pasta simmers, whisk together the evaporated milk and flour until smooth.
- When spaghetti is al dente, stir the milk-flour mixture into the skillet and cook, stirring, until the sauce thickens slightly.
- Remove from heat and stir in the grated cheese, corn, and chopped green onions until cheese melts and ingredients are combined.
- Divide into four portions and serve warm.
Equipment
- Large, deep skillet
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Whisk
- Knife and cutting board
Notes
- Nutrition per serving listed by author: 546 kcal, 6.9 g fat, 63.9 g carbs, 52.3 g protein.