Ingredients
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1½ teaspoons Kosher Salt
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12 ounces whole wheat Macaroni
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1 Tablespoon Olive Oil
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1 medium Onion
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1 pound lean ground Turkey
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½ teaspoon Black Pepper
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½ teaspoon sweet Hungarian Paprika
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Two 6-ounce cans Tomato Paste
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One 14½-ounce can diced Tomatoes
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2 cups low-sodium Chicken broth
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1 cup frozen Corn
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½ cup shredded Monterey Jack Cheese
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4 medium Carrots
Directions
Steps
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1
Done
|
Bring a large pot of water to a boil and add 1 teaspoon of the salt. Add the pasta and cook until al dente; drain. |
|
2
Done
|
Meanwhile, heat the oil in a large 5-quart Dutch oven or other heavy-bottomed pot over medium heat. Add the onion and sauté until soft, stirring frequently. Remove the onion and set aside. |
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3
Done
|
Add the ground meat to the pot and brown it. Season with the remaining ½ teaspoon salt, the pepper, and the paprika. Stir in the tomato paste, then add the onions, tomatoes, and broth and bring to a simmer. |
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4
Done
|
Mix in the pasta and corn. Top the goulash with the shredded cheese. Cover the pot and let sit for about 5 minutes. |
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5
Done
|
Serve with the carrot sticks. |
