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One-Skillet Pasta<\/p>\nOne-Skillet Pasta<\/p>\n
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1-1\/2 pounds ground turkey<\/p>\n
1 medium onion, finely chopped<\/p>\n
1 medium sweet red pepper, finely chopped<\/p>\n
1 can (28 ounces) diced tomatoes, undrained<\/p>\n
1 can (14-1\/2 ounces) fire-roasted diced tomatoes, undrained<\/p>\n
1 can (14-1\/2 ounces) reduced-sodium beef broth<\/p>\n
1 can (4 ounces) sliced mushrooms, drained<\/p>\n
1 T. brown sugar<\/p>\n
1 T. chili powder<\/p>\n
8 ounces uncooked angel hair pasta<\/p>\n
1 C. shredded cheddar cheese<\/p>\n
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In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.<\/p>\n","protected":false},"excerpt":{"rendered":"
One-Skillet Pasta 1-1\/2 pounds ground turkey 1 medium onion, finely chopped 1 medium sweet red pepper, finely chopped 1 can (28 ounces) diced tomatoes, undrained 1 can (14-1\/2 ounces) fire-roasted diced tomatoes, undrained 1 can (14-1\/2 ounces) reduced-sodium beef broth 1 can (4 ounces) sliced mushrooms, drained 1 T. brown sugar 1 T. chili powder 8 ounces uncooked angel hair pasta 1 C. shredded cheddar cheese In a large cast-iron or other heavy skillet, cook the turkey, onion…<\/p>\n