Ingredients
2
teaspoons vegetable oil
1 1/4
pounds lean ground turkey
1
cup uncooked wagon wheel pasta (2 ounces)
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
cup water
1/2
teaspoon salt
Dash of pepper
2
medium stalks celery, thinly sliced (1 cup)
1
medium tomato, chopped ( 3/4 cup)
2
cans (8 ounces each) tomato sauce
Preparation
Heat oil in 12-inch skillet over medium heat. Cook turkey in oil 4 to 6 minutes, stirring occasionally, until no longer pink; drain.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes or until pasta is tender.
