Mexican One Pan Pasta

In a large, nonstick skillet over medium heat, cook the turkey, onion, garlic, salt, pepper and chili powder, stirring until the turkey is browned and no pink remains, about 4–5 minutes. Add rotini, chicken broth and salsa, and stir to combine. Increase the heat to medium high and cook, stirring 2 or 3 times, for 7–8 minutes or until most of the liquid is absorbed.

Stir in the corn, black beans, milk and half of the cheddar cheese. Sprinkle the rest of the cheese over top of the pasta and cover the skillet. Let it cook for another 2 minutes until the cheese is melted, the corn and beans are heated through, and the pasta is tender. Enjoy!