Easy Enchilada Pasta

Easy Enchilada Pasta Makes 6 servings 2 T EVOO 2 cloves garlic, minced 1/2 small onion, diced 1 lb ground turkey or ground beef 2 C low-sodium chicken broth 1 19 oz can of red enchilada sauce 8 oz dried rotini pasta 2 C freshly shredded Colby Jack cheese Toppings : green onions, black olives, avocado, and tomato. In a large saute pan with a fitting lid (set lid aside for now), saute garlic and onions in oil over medium low heat until soft and fragrant. Add ground meat and stir until cooked through, breaking up any pieces, until browned. Add pasta (yep, uncooked pasta right in there), chicken broth and enchilada sauce to the pan. Bring to a boil, then cover with the lid. Reduce heat to a simmer/low and cook for about 15 minutes. Remove lid and stir in 1 cup of cheese. Top pasta with the other cup of cheese and place lid back on to melt cheese. Garnish with olives, avocado, tomatoes, and green onions.