with Peppers, Corn and Sour Cream
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground turkey • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Garlic • Green onion.
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Ground Turkey
250 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
2 unit(s)
Tex-Mex Paste
1 tbsp
Sour Cream
43 mL
Green Onion
2 unit(s)
Cream Cheese
2 unit(s)
Corn Kernels
113 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain cavatappi, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-4 min, stirring often, until tender. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add 1 tbsp (2 tbsp) oil, then turkey and corn. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Tex-Mex paste and garlic, then cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan with turkey mixture, add cream cheese, crushed tomatoes and reserved pasta water (from step 1). Cook for 3-5 min until cream cheese is melted and sauce thickens slightly.
- Add sauce to the pot with pasta, then stir to coat.
- Divide pasta between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
790
kcal
Calories
19
g
Fat
6
g
Saturated Fat
110
g
Carbohydrate
23
g
Sugar
10
g
Dietary Fiber
45
g
Protein
115
mg
Cholesterol
1040
mg
Sodium
0.2
g
Trans Fat
1950
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
