In a large pot, heat a splash of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
Add the ground turkey to the pot, breaking it up with your wooden spoon as it cooks. Season with salt and pepper to taste. Cook until the turkey is browned and no longer pink, about 6-8 minutes.
Sprinkle the taco seasoning over the browned turkey, stirring to coat. Then, pour in the can of Rotel, including the juices, followed by the chicken stock. Stir well to combine.
Bring the mixture to a boil, then add the broken Barilla Protein Plus spaghetti. Stir to ensure the pasta is evenly distributed in the liquid. Reduce the heat and let it simmer, uncovered, for about 10-12 minutes, or until the spaghetti is al dente.
In a small bowl, whisk together the fat-free evaporated milk and all-purpose flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Allow it to simmer for another 3-5 minutes until the sauce thickens slightly.
Stir in the grated cheese and corn, allowing them to melt and blend into the dish. Taste and adjust seasoning if needed. Finally, remove from heat and sprinkle with chopped green onions for a fresh finish.
