| 2 | teaspoons vegetable oil |
| 1 1/4 | pounds lean ground turkey |
| 1 | cup uncooked wagon wheel pasta (2 ounces) |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | cup water |
| 1/2 | teaspoon salt |
| Dash of pepper |
| 2 | medium stalks celery, thinly sliced (1 cup) |
| 1 | medium tomato, chopped ( 3/4 cup) |
| 2 | cans (8 ounces each) tomato sauce |
| 1. | Heat oil in 12-inch skillet over medium heat. Cook turkey in oil 4 to 6 minutes, stirring occasionally, until no longer pink; drain. |
| 2. | Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes or until pasta is tender. |
| In step 2 after heating to boiling, cover and simmer over medium-low heat 8 to 10 minutes. |
|
| For a fun family presentation, substitute another pasta of the same size for the wagon wheels. Try shells, rotini or spirals. |
|
| Ground beef can be used instead of the ground turkey. If you don't use a very lean beef, omit the oil. |
|
| Use an heirloom variety of tomato or other variety to give this skillet dinner a little different look. Try an orange, yellow, green or purple tomato instead of traditional red. |
Nutrition Information:
180 ( 55); 6g ( 1g); 50mg; 650mg; 25g ( 3g); 21g 14% 2 1 1/2