Wednesday, January 27, 2016

Chili Cheese Skillet Pasta

I'm really spicing things up this week when it comes to our dinners. This is another great recipe that contains two of my favorites, chili and pasta. You can't go wrong with one pot meals that are ready in under 30 minutes!

Chili Cheese Skillet Pasta
Serves 6
Cal 337, Carbs 30.6, Fat 10.8, Fiber 3, Protein 26.6

1.5lbs lean ground beef or turkey (I used lean turkey)
6 oz. pasta of your choice
3/4 cup reduced fat sharp cheddar cheese, divided
1 envelope chili seasoning
1 can petite diced tomatoes, undrained
4 cups fat free low sodium beef broth
1 cup fire roasted corn and poblano pepper blend

In a large skillet brown meat. Drain and add in the chili seasoning, tomatoes, corn/pepper blend, and beef broth. Bing to a boil and add in the pasta. Cover and cook for 8 minutes or until pasta is tender. Stirring often. Stir in cheese. Garnish with additional cheese, cilantro, green onions, sour cream or any of your favorite chili toppings. Enjoy!


  1. This recipe is making me super hungry now. I might try to adapt this to work for my mandatory diet. I have Celiac disease so I have to cut the wheat based pasta and packaged seasonings, but I think I can use your recipe as inspiration. It looks really yummy and it has all of my favorite flavors.

    Thank you for sharing with us at Thursday Favorite Things Blog Hop

    Olivia- Co-hostess
    Reinvented Collection

  2. This looks sooo good. So easy to knock up and I bet it's really tasty! Thanks for sharing. I like that it's lean meat too.

    Sally @ LifeLoving

  3. Thank you for sharing this yumminess at the Thursday Favorite Things blog hop xo


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