CHEESY TACO PASTA SKILLET

CHEESY TACO PASTA SKILLET 1 tablespoon olive oil 1 pound ground turkey or ground beef 1 vidalia onion diced 2 garlic cloves minced 2 tablespoons tomato paste 1 14.5 ounce can diced tomatoes I used Muir Glen Fire Roasted Tomatoes 1 2.25 ounce can sliced black olives drained 1 4.5 ounce can chopped green chills 1 1 ounce packet taco seasoning 1 cup pasta 3 cups chicken stock 1 3/4 cups shredded mexican blend cheese or sharp cheddar 3 tablespoons chopped cilantro or parsley Heat the olive oil in a large skillet over med-high heat and add the ground turkey. Cook until the turkey is no longer pink breaking it up into smaller pieces during the cooking process. Using a slotted spoon, transfer the turkey to a bowl and drain off all but two tablespoons of fat. Return the pan to the heat and add the onion. Cook the onion until translucent and stir in the garlic. Cook for one minute. Add the tomato paste and cook until it becomes a deep burgundy color. Stir in the tomatoes, olives, chills, taco seasoning, pasta and chicken stock. Return the turkey to the pan and cook until the pasta is al dente, approximately 8-10 minutes. (Be sure to stir occasionally to prevent sticking.) Once the pasta is cooked, turn off the heat and stir in the cheese. Top with the chopped cilantro and serve immediately.