Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. Spaghetti
  • 1 lb. Extra Lean Ground Turkey
  • Cooking Spray
  • 1- 1(ounce) Package Taco Seasoning
  • 1/2 c. Water
  • 2 tbsp. Butter
  • 2 tbsp. All Purpose Flour
  • 1 c. Fat Free Chicken Broth
  • 1/2 c. 2% Milk
  • 1 1/2 c. 2% Shredded 4 Cheese Mexican Blend, divided
  • 1 (10-ounce) Can Diced Tomatoes with Green Chilies, I used mild

Instruction

  • Preheat oven to 350 degrees F. 
  • Cook spaghetti according to package directions, drain. 
  • While the pasta is cooking, spray a non stick pan with cooking spray and brown the turkey over medium high heat. Once browned and no longer pink, add the taco seasoning and water; simmer for an additional 5 minutes. 
  • In a small saucepan, melt the butter over medium heat; then add the flour forming a roux. Next add the chicken stock, 1 cup of the cheese and milk and whisk over medium heat until the cheese melts and forms a sauce; approximately 5 minutes. 
  • Add the turkey, cheese sauce and the diced tomatoes to the pasta and mix well. Place in a 9x13 casserole dish and sprinkle with the remaining cheese and bake for 20 minutes or until the cheese is melted and casserole is hot and bubbly.