Taco Pasta

This is a quick and easy weeknight meal.  A spin on the traditional American chop suey with a Mexican kick!  This is also a great option if you have leftover taco meat!

1 1/4 pounds ground turkey meat
1 small onion, diced
1 clove garlic, minced
12 ounce can diced tomatoes, drained
6 tablespoons taco seasoning, about 1 1/2 packets
3 ounces cream cheese
1/2 cup sour cream
salt and pepper
1 pound spiral pasta, cooked according to box
1/4 cup water reserved from pasta water

Cook pasta according to box.  Save 1/4 cup of pasta water before draining.  Return pasta to pan.

In a large skillet over med-high heat cook ground turkey until no longer pink.  Add in chopped onions, cook until soft about 2 minutes.  Add in garlic and cook until fragrant, about 30 seconds.

Stir in diced tomatoes and taco seasoning.  Turn to heat down to low and simmer for 5 minutes.  Stir in sour cream and pasta water.  Swirl in cream cheese until incorporated (I like to stick the cream cheese with a fork and swirl it into the mixture).  Season with salt and pepper to taste.

Pour mixture into pasta pot and stir to combine.  Serve!