Cooking Instructions
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Step 1
In a large skillet heat
Oil (15 mL)
over high heat. Add
White Mushrooms (225 g)
and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute.
Step 2
Add
White Onions (40 g)
and
Garlic (2 cloves)
. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
Step 3
Add
White Wine (60 mL)
and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out.
Step 4
Stir in 3 cups of
Chicken Broth (720 mL)
,
Rotini Pasta (225 g)
,
Fresh Thyme (as needed)
and
Fresh Parsley (as needed)
. Cover and cook for 10 minutes on low, stirring once.
Step 5
Whisk
Corn Starch (5 g)
into remaining
Chicken Broth (60 mL)
. Stir mixture into pasta and allow to come to a full simmer to thicken.
Step 6
Stir in
Garden Vegetable Cream Cheese (115 g)
,
Turkey (480 mL)
,
Frozen Green Peas (55 g)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
. Allow cooking for 1-2 minutes to heat turkey and peas.
Step 7
Serve immediately with
Parmesan Cheese (to taste)
.
