Creamy Taco Mac

So all of the ladies on my cooking forum always rave about this creamy taco mac.  I figured I would give it a whirl to see what the hoopla was all about.  It pretty much is a grown-up, no-box version of hamburger helper and it was pretty delicious!  Next time I will try it with fat free cream cheese and fat free sour cream though.

• 1 ¼ pound of ground turkey
• 1 can (14.25 oz) Italian style diced petit tomatoes
• 2 packets of sazon (or you can use 1 packet of taco seasoning)
• 3 oz of cream cheese
• 1./2 cup of sour cream
• 8 oz of whole grain shells
• 1 cup of reserved pasta water
• Salt & pepper
• Fat-free mild cheddar shredded cheese

1. In a medium pot, bring water to boil for pasta.  Cook to al dente
2. In at least a 10” skillet, brown ground turkey until no longer pink.  Add in tomatoes and sazon, mix well.  Reduce heat and simmer for 3 minutes.
3. Add in cream cheese, sour cream, cooked pasta and reserved pasta water.  Mix well until all cheeses (especially cream cheese) are melted.
4. Reduce heat and simmer for 5-10 minutes or until it reaches your desired thickness.  Add salt and pepper to taste
5. Serve and top with shredded cheese.  Mix cheese well in your bowl.
6. Enjoy!

This makes about 6 servings. 

Weight Watchers Indulgence!  1 serving = 8 points