Southwestern Turkey & Pasta Skillet

 I'm playing with my skillet a lot lately. And this one turned out far better than I thought it would. It's for two (though we did have about 1/2 serving left over)

Southwestern Turkey & Pasta Skillet for two 

1/2 lb         Ground Turkey

1/2             Jalapeno chopped

2 cloves     Garlic chopped

1                 Tomato (or two) chopped

1/2 can      Black beans drained

1/2 can      Corn drained

1/4 cup      Onion chopped

4 ounces    Dry Fusilli Pasta (cooked per directions)

1/4 tsp.      Cayenne pepper (optional)

1/2 tsp       Chili powder

Italian seasoning, Salt, Pepper to taste.

Spray the skillet with non-stick spray. Have burner on medium heat. Add in the jalapeno, garlic, and onion cook until tender. Crumble in the ground turkey and cook until starting to brown. Add in the rest of the ingredients, with the exception of the pasta. 

While turkey mixture is cooking, in a separate pan prepare pasta per the instructions. Cook until el dente (almost done) add to the skillet. Turn to low and simmer until the pasta is fully cooked. 

Serve with rolls or a salad. White or sparkling wine pairs well.