High Protein Taco Pasta
This hearty and protein-packed taco pasta is perfect for cozy fall nights, featuring lean ground turkey, whole wheat pasta, and a variety of flavorful ingredients.
Ingredients
Main Ingredients
- 1 pound lean ground turkey or chicken Choose lean meat for a lighter option.
- 8 ounces whole wheat pasta Use gluten-free pasta if preferred.
- 1 can black beans, drained and rinsed
- 1 cup corn Frozen or canned.
- 1 packet taco seasoning Opt for low-sodium if available.
- 1 can diced tomatoes with green chilies For extra flavor.
- 1 cup low-sodium chicken broth
- 1 cup shredded cheese Cheddar or Mexican blend.
- to taste Fresh cilantro, for garnish
Instructions
Cooking the Pasta
- Begin by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Browning the Meat
- In a large skillet over medium heat, add the lean ground turkey or chicken. Cook until browned and fully cooked through, breaking it apart as it cooks.
Combining the Ingredients
- Mix in the black beans, corn, taco seasoning, diced tomatoes, and chicken broth. Stir everything well and allow the mixture to simmer for about 5 minutes.
Finishing Up
- Fold in the cooked pasta into the skillet. Add half of the shredded cheese and mix until melted and well-distributed.
Serving
- Top with the remaining cheese and let it melt slightly. Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove. For longer storage, consider freezing individual portions. Adjust spices for heat and mix with different vegetables for variety.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 3g
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