In a small bowl mix together granulated garlic, onion powder, ground coriander, cumin, chili powder and salt.

In a large pot or Dutch oven heat olive oil on medium high. Add ground turkey and cook until no longer pink. Stir in the spices and cook for another 1-2 minutes.

Stir in beef broth, diced tomatoes, and dry pasta. Cook for about 8-10 minutes or until the pasta is cooked.

While the pasta is cooking pour milk into a small pot and heat up slowly over low heat.
After the milk is warm and steaming add the cream cheese and stir until it is melted.

Add the shredded cheese to the milk and cream cheese. Stir until it is melted.

Pour the cheese sauce into the pasta mixture and stir until the pasta is evenly coated.

Stir in the pickled jalapenos. Give it a taste and add a little more salt if needed. Serve hot.

Tip: This recipe can be made completely ahead of time and stored in the refrigerator for up to 3 days or frozen in a freezer friendly container. You can freeze into individual portions for easy lunches and dinners.