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Ingredients55 m servings 445 cals
Original recipe yields 4 servings
- Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
- Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
- Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.
Per Serving: 445 calories; 10.4 g fat; 56 g carbohydrates; 32.2 g protein; 86 mg cholesterol; 2367 mg sodium. Full nutrition
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