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In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
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Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
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Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
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Bring to a boil, then reduced heat to low and cover.
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Cook on low, with pan covered for about 15 minutes.
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Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
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Remove from heat and stir in 1 cup of cheese.
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Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
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Garnish with black olives and green onions.