Chili Over Pasta

cooking
Written By Judy Doherty, MPS, PCII

Do you want to serve a fun dinner that everyone will love? Mix up a colorful creation by combining different Italian and Latin dishes! How? Serve chili over pasta.Check out our picture above. That's our go-to turkey chili recipe (all white meat, no skin) served over black squid ink spaghetti. We served this dinner to a group of teenagers and, needless to say, it disappeared quickly. This crowd-pleasing recipe is sure to be a winner!

Turkey Chili over Pasta

Ingredients:Pasta:8 ounces spaghetti - use your choice of whole wheat, tomato, squid ink, spinach, or plain noodlesChili:1 tsp each: ground cumin, ancho chili powder (or just plain chili powder) and dried oregano2 teaspoons olive oil1/2 onion, diced2 teaspoons minced garlic1 carrot, diced1/2 pound ground turkey breast (white meat, no skin)1 can (14 oz) no-salt-added kidney beans, drained and rinsed1 can (14 oz) no-salt-added chopped tomatoes, with juice1 can (8 oz) no-salt-added tomato sauce1 cup chicken brothDirections:

  1. Heat a nonstick skillet or wok (our favorite) over medium-high heat.
  2. Lightly toast the cumin, chili powder and oregano in the pan and then quickly add the oil, onions, and garlic. Saute until transparent, about 1-2 minutes.
  3. Add the carrots and cook briefly.
  4. Add the turkey and stir well.
  5. Add the beans, tomatoes, tomato sauce, and broth. Bring to a boil, then lower to a simmer. Cook for 10 minutes or until the carrots are tender and the turkey is done.
  6. Meanwhile cook the pasta according  to package directions. Drain in a colander and serve with the chili. Fun serving idea: cook a few different shapes of pasta and let everyone plate their own chili creation.

Great accompaniments include salad, blue corn chips, and Berry Custard dessert. Serves 6. Each serving: 300 calories.Find more cookbooks and cooking tips here. 

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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