Name: One Pot Turkey Mushroom Pasta
Total time: PT2700.0S
Yield: 4
Ingredients: 1 tablespoon Oil; 1/4 cup White Onion; 2 clove Garlic; 8 ounce White Mushroom; 1 teaspoon Fresh Thyme; 1 teaspoon Fresh Parsley; 1/4 cup White Wine; 3 1/4 cup Chicken Broth; 8 ounce Rotini Pasta; 2 teaspoon Corn Starch; 2 cup Turkey; to taste Parmesan Cheese; 4 ounce Garden Vegetable Cream Cheese; 1/2 cup Frozen Green Peas; 1/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper

Quick, easy and perfect for the whole family. This one tastes a little like turkey pot pie, without the pie.

Low-Fat

Beginner

Quick

Poultry

One Pot Turkey Mushroom Pasta

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

tablespoon

White Onion

Garlic

clove

White Mushroom

ounce

Fresh Thyme

teaspoon

Fresh Parsley

White Wine

Chicken Broth

Rotini Pasta

Corn Starch

Turkey

Parmesan Cheese

to taste

Garden Vegetable Cream Cheese

Frozen Green Peas

Salt

Ground Black Pepper

Stove

In a large skillet heat {@1:} over high heat. Add {@0:} and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute.

In a large skillet heat Oil (1 tablespoon) over high heat. Add White Mushroom (8 ounce) [sliced] and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute.

In a large skillet heat Oil (1 tablespoon) over high heat. Add White Mushroom (8 ounce) and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute.

Add {@0:} and {@1:}. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.

Add White Onion (1/4 cup) and Garlic (2 clove) [finely chopped]. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.

Add White Onion (1/4 cup) and Garlic (2 clove). Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.

Add {@0:} and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out.

Add White Wine (1/4 cup) and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out.

Stir in 3 cups of {@0:}, {@2:}, {@3:} and {@1:}. Cover and cook for 10 minutes on low, stirring once.

Stir in 3 cups of Chicken Broth (3 cup), Rotini Pasta (8 ounce), Fresh Thyme (1 teaspoon) and Fresh Parsley (1 teaspoon). Cover and cook for 10 minutes on low, stirring once.

Whisk {@1:} into remaining {@0:}. Stir mixture into pasta and allow to come to a full simmer to thicken.

Whisk Corn Starch (2 teaspoon) into remaining Chicken Broth (1/4 cup). Stir mixture into pasta and allow to come to a full simmer to thicken.

Stir in {@0:}, {@3:}, {@2:}, {@4:}, and {@1:}. Allow cooking for 1-2 minutes to heat turkey and peas.

Stir in Garden Vegetable Cream Cheese (4 ounce), Turkey (2 cup), Frozen Green Peas (1/2 cup), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Allow cooking for 1-2 minutes to heat turkey and peas.

Serve immediately with Parmesan Cheese ( to taste) [freshly grated].

Serve immediately with Parmesan Cheese (to taste).

One Pot Turkey Mushroom Pasta

5.0

45MINS

$3.27

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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