Ingredients
Scale
- 8 oz penne pasta
- 1 can (10 oz) Rotel tomatoes (mild or hot)
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 lb ground chicken or turkey
- 1 tsp garlic powder
Instructions
- Cook the penne pasta according to package directions until al dente; drain and set aside.
- In a skillet over medium heat, brown the ground chicken or turkey for about 8-10 minutes, breaking it up as it cooks.
- Add garlic powder and Rotel tomatoes (including juice) to the meat; stir well and simmer for 5 minutes.
- Mix in cream cheese until melted and creamy; then add half of the shredded cheese.
- Combine the drained pasta with the sauce in the skillet, tossing to coat evenly.
- Top with remaining shredded cheese and let melt over low heat. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - For a vegetarian option, substitute meat with lentils or chickpeas and use vegetable broth. - Add extra veggies like bell peppers or spinach for added nutrition. - This dish can be prepared in advance and stored in an airtight container for up to three days.