Chili Spaghetti

Original recipe from Angela, modified for VAMH's kitchen!

Chili Spaghetti
8 ounces uncooked spaghetti
1/2 pound ground turkey
1 medium white onion, chopped
1/4 teaspoon garlic salt
1/8 teaspoon garlic pepper
1 can (15 ounces) chili with beans (I usually grab the turkey chili)
2 cans (14-1/2 ounces) Italian-style diced tomatoes, undrained (or onion and garlic)
1-1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1-1/2 teaspoons chili powder
1/4 teaspoon garlic powder


1. Preheat oven to 350°F. Spray 9×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain and place in prepared dish.
3. Meanwhile, place turkey and onion in large skillet; season with salt and pepper. Brown turkey 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder and garlic powder.
4. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining 1/2 cup cheese.
5. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.