TEX-MEX CHILI PASTA
3/4 pound ground
turkey or chicken
1/2 cup chopped onion
1 jar (26 oz.) Ragu Light Pasta Sauce - Tomato & Herb
1 14-ounce can dark red kidney beans, drained and rinsed
1 tablespoon chili powder1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
8 ounces thin spaghetti, uncooked
1/2 cup shredded Cheddar cheese
1/4 cup crushed baked tortilla chips (optional)
In medium saucepan over medium heat, cook meat
until done; drain. Add onion; cook 5 minutes or until tender.
Stir in pasta sauce, beans and seasonings; heat to boiling.
Reduce heat; simmer 10 minutes. Meanwhile, cook pasta
according to package directions; drain. Toss hot pasta and
one-half sauce; spoon remaining sauce over top. Sprinkle
with cheese and tortilla chips, if desired.