This recipe sounds like a fantastic comfort food fix, and I love the idea of using it as a one-pot dish! Here are some suggestions to make it even healthier and more inclusive:
Ingredients:
- 1 tablespoon olive oil (EVOO is great, but any healthy oil will do)
- ½ onion, chopped
- 1 tablespoon chili powder (adjust to your spice preference)
- 1 tablespoon ground cumin
- 4 cloves garlic, minced
- 1 tablespoon brown sugar (optional, or use a natural sweetener like maple syrup)
- 1 pound ground turkey or chicken breast (or any lean protein you prefer)
- 2 cups vegetable broth (instead of water for added flavor)
- 15-ounce can no-salt-added diced tomatoes
- 2 cups elbow macaroni (or any whole-wheat pasta for extra fiber)
- 8 ounces shredded cheese (choose a low-fat or fat-free variety if desired)
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, chili powder, cumin, and a pinch of salt for 5-7 minutes, until fragrant.
- Add garlic and sugar (if using) and stir to combine. Cook for another minute.
- Add ground turkey or chicken and cook until browned, breaking it up with a spoon.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add uncooked pasta and stir well. Cover and cook for 10-12 minutes, or until pasta is tender, stirring occasionally to prevent sticking.
- Remove from heat and stir in shredded cheese. Season with salt and pepper to taste.
- Serve warm and enjoy this nutritious and flavorful one-pot meal!
Tips:
- Feel free to customize the vegetables! Add chopped bell peppers, carrots, or zucchini for extra vitamins and texture.
- Make it vegetarian or vegan! Use plant-based protein like lentils or crumbled tofu instead of meat. Substitute vegetable broth for chicken broth and use a dairy-free cheese alternative.
- Add a dollop of plain Greek yogurt or sour cream for a tangy touch.
- Top with fresh chopped cilantro or parsley for a pop of color and flavor.