Chicken:
Ground turkey (650g)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Salt (1-2 tsp)
Black pepper (1 tsp)
Ancho chili powder (1-2 tsp)
Vegetables:
Yellow onion (150g)
Red bell pepper (200g)
Garlic (3 cloves)
Other:
Tomato paste (2 tbsp)
Beef or chicken broth (250g)
Banza pasta (227g)
Whipped Greek cream cheese (70g)
Diced tomatoes (14.5 oz)
Mild cheddar (55g)
Monterrey jack (55g)
Cilantro (optional)
Cotjia cheese (optional)
1. To cook the pasta (of your choice), simply add to boiling water and let simmer until done.
2. Place the turkey in a mixing bowl, spray with oil, and season with the listed seasonings – salt, black pepper, garlic powder, and onion powder.
3. To sear the turkey, place it in an oiled skillet set over medium-high heat and let cook until color the turkey develops color and is cooked through. Once done, place off to the side until you’re ready to plate.
4. In the same pan at the same heat (medium-high), spray with oil then toss in the onion and bell pepper and let sear until caramelized. Then toss in the garlic to toast for 30 seconds, before mixing it all together. Once done, toss in the cooked turkey.
5. In the same pan on medium heat, make an open space in the center, spray with a little oil, and then add in the tomato paste – let cook for roughly a minute before mixing everything together. Then toss in the cream cheese, diced tomatoes, and shredded cheese before mixing everything together. Finally, once mixed well, add in the cooked pasta and mix together.
6. You’re now ready to prep – simply add the pasta to each of your containers and you’re ready to eat! Optionally, you can add cotija cheese (not in the macros) and chopped cilantro over the top.
