Green chile, asparagus, and turkey, all wrapped together in a slightly sweet yet spicy cream sauce that is soaked up by rotini pasta. My sister loves spicy food and pasta so this one’s for her, combining her favorites together. Love you Donna.

Green Chile Pasta

8oz         garden rotini pasta (half box)

3             turkey cutlets

1/2t        paprika

1/2t        salt

1T           avocado oil

1/4c       apple juice

1/2.        red onion

2 clove  garlic

4oz         green chile, medium or hot

1 bunch asparagus

13.5oz   coconut milk

1/4t        nutmeg

1t salt

1/2t        pepper

4oz         gouda cheese

Sprinkle both sides of 3 turkey cutlets with 1/2t salt and 1/2t paprika.

Prepare ½ box garden rotini pasta according to package directions, drain and set aside.

Meanwhile, dice ½ red onion and 2 clove garlic; trim 1 bunch asparagus and cut into 1” pieces, set aside.

Heat pasta pot over medium high heat then add 1T avocado oil. When the oil is hot add the turkey cutlets. Fry for 2-3 minutes then flip over and cook for an additional 2-3 minutes. Remove from heat, cover meat and let sit for 5 minutes.

Lower heat to medium and add 1/4c apple juice to deglaze the pan. Use a wooden spoon to scrape up any bits stuck to the bottom.

Add onion, garlic, asparagus, 4oz can of green chile, and 1t salt and 1/2t pepper. Cover and simmer for 5-8 minutes.

Add 13.5oz can of coconut milk, 1/4t nutmeg, and turkey pieces, simmering for another 5-8 minutes. The sauce will thicken some.

Add 4oz gouda cheese, shredded, one handful at a time until all is melted into sauce.

Mix in pasta, cover, remove from heat, and let sit 3-5 minutes.

Stir before serving.

Optional addition: when I am wanting something extra spicy, I add 1/2t cayene when I add the green chile.