When I first saw this recipe on Annie’s Eats, I though it looked tasty, simple, and quick, the perfect combination for a busy weeknight meal. When I first made it, exactly as it appears in Annie’s blog post, Jim looked at me and said, “This is probably really bad for me, isn’t it?” When I recovered from the shock that he actually considered whether it was good for him or not, not that he would have stopped eating if I told him his plate was worth 10,000 calories.
Surprisingly, the original dish was relatively healthy, or at least not as high in fat as its creamy appearance and taste might have you believe. With a few additional tweaks, I was able to make this a 6 point per serving dish. Paired with a salad or green vegetable, it makes a very satisfying and flavorful meal that you don’t have to feel too guilty about at all.
- 1 lbs. Ground Turkey
- 8 oz. Small Shaped Pasta, uncooked
- 1 Small Onion, chopped
- 2 Clove Garlic, minced
- 1 (14 oz.) can Diced Tomatoes, drained
- 3 to 4 tbsp. Taco Seasoning (we like Penzey’s Bold Taco Seasoning)
- 2 oz. Light Cream Cheese
- 1/3 cup Light Sour Cream
- Salt and pepper
- 4 oz Cheddar Cheese, shredded
- Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
- Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.
- Stir in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Add in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
- Remove from the heat and top with shredded cheddar cheese, if desired.