Macro Friendly Taco Spaghetti
A lean, taco-flavored one-pan spaghetti that’s high in protein and easy to prepare.
Equipment
- large deep skillet
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Whisk
Ingredients
- 1 cup onion finely diced
- 1 clove garlic minced
- 1 pound ground turkey (99% fat free)
- salt to taste
- black pepper to taste
- 1.25 oz taco seasoning
- 10 oz Rotel 1 can, mild
- 3 cups chicken stock or broth
- 8 oz Barilla Protein Plus Spaghetti broken into 1-inch pieces
- 12 oz fat free evaporated milk
- 1 1/2 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 and minced garlic and cook until the onion is softened, about 2–3 minutes.
- Add the ground turkey, season with salt and pepper, and break it up with a spoon while cooking until no longer pink.
- Stir in the taco seasoning, Rotel, and chicken stock, then add the broken spaghetti pieces and bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook until the spaghetti is softened and nearly al dente, about 7 minutes.
- While the pasta cooks, whisk the evaporated milk and flour together until smooth.
- When the spaghetti is al dente, stir in the milk-flour mixture and cook, stirring, until the sauce thickens, about 1–2 minutes.
- Stir in the grated cheese, corn, and chopped green onions until the cheese melts and ingredients are heated through.
- Divide into four portions and serve immediately.
Notes
- The nutrition provided below reflects approximately one-quarter of the pan.
- Macros for one serving: 546 calories, 6.9g fat, 63.9g carbs, 52.3g protein.