ZENB Green Chile Enchilada Elbows Pasta

Enjoy the classic flavor of enchiladas in this Green Chile Enchilada recipe using ZENB Elbows Pasta. This gluten free dish provides protein and stays low in sodium, so you can feel good about enjoying the spicy flavors. Give this dish a try, we know you will love it.

• 2 medium poblano peppers
• 1 large red bell pepper
• 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 1 tablespoon olive oil
• 1 pound extra lean ground turkey (93%)
• 1/2 teaspoon each kosher salt & ground black pepper
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/4 cup loosely packed fresh cilantro leaves
• 1 lime, cut into wedges

INSTRUCTIONS

1.

Preheat broiler to HIGH. Place peppers on rimmed baking sheet. Broil 6-8 minutes, turning frequently, until skin is blackened on all sides. Transfer peppers to medium bowl; cover tightly with plastic wrap. Let stand 10-15 minutes or until cooled. Peel off skins; discard seeds and stems. Coarsely chop peppers.

2.

Meanwhile, cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.

3.

Heat oil in large deep skillet on medium-high heat. Add turkey, salt & pepper. Cook 8-10 minutes, or until browned while breaking up the meat with a wooden spoon. Add roasted peppers, garlic, pasta and reserved cooking water. Cook 2-4 minutes until heated through.

4.

Remove pan from heat. Top with shredded cheese; cover and let stand 1 minutes until melted. Garnish with fresh cilantro and lime wedges before serving.