3/4 pound ground turkey
OR
3/4 pound ground chicken
1/2 cup chopped onion
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato and Herb
1 1/2 cups dark red kidney beans (14 oz. can), drained and rinsed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
8 ounces spaghetti or thin spaghetti, uncooked
1/2 cup (2 oz.) shredded Cheddar cheese (optional)
OR
1/2 cup (2 oz.) lowfat Cheddar cheese (optional)
1/4 cup crushed baked tortilla chips (optional)
Servings: 8
1. In medium saucepan over medium heat, cook meat until done; drain. Add onion; cook 5 minutes or until tender.
2. Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat; simmer 10 minutes.
3. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and one-half sauce; spoon remaining sauce over top.
Sprinkle with cheese and tortilla chips, if desired.
OR
3/4 pound ground chicken
1/2 cup chopped onion
1 27 1/2-ounce jar Ragú Light Pasta Sauce — Tomato and Herb
1 1/2 cups dark red kidney beans (14 oz. can), drained and rinsed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
8 ounces spaghetti or thin spaghetti, uncooked
1/2 cup (2 oz.) shredded Cheddar cheese (optional)
OR
1/2 cup (2 oz.) lowfat Cheddar cheese (optional)
1/4 cup crushed baked tortilla chips (optional)
Servings: 8
1. In medium saucepan over medium heat, cook meat until done; drain. Add onion; cook 5 minutes or until tender.
2. Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat; simmer 10 minutes.
3. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and one-half sauce; spoon remaining sauce over top.
Sprinkle with cheese and tortilla chips, if desired.
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