Southwestern Skillet Mac and Cheese

I can't believe I forgot to publish this recipe. Bec made it for us a few weeks ago and it's delicious. It's from the new WeightWatchers cookbook.

6 points per serving. Makes 6 servings. 1 cup equals 1 serving.

1 cup elbow macaroni (I would double this. There's enough sauce)
1 pound ground turkey breast
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 14-1/2 can of diced tomatoes with juice
1 8 ounce can tomato sauce
1 4-1/2 ounce can chopped mild green chiles
1/2 cup water
1 cup reduced fat cheddar cheese, shredded

Cook the macaroni according to packaged directions, omitting the salt, if desired; drain.

Meanwhile spray a large non-stick skillet with non-stick spray and set over medium high heat. Add turkey and cook, breaking it up with wooden spoon, until no longer pink, about 8 minutes. Stir in onion, bell pepper, chili powder, cumin and salt.

Cook, stirring occasionally, until the onion is softened, about 3 minutes.

Add the tomatoes, tomato sauce, chiles and water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes.

Add the macaroni and the cheese, stirring to combine.

1 cup; 297 calories, 13 g Fat, 5g Sat Fat, 0 g Trans Fat, 73mg Chol, 22 g Carb, 3 g Fiber, 22 g Pro, 198mg Calc, Value 6 points