One Pot Turkey Mushroom Pasta

In a large skillet heat Oil (1 Tbsp) over high heat. Add White Mushrooms (2 1/3 cups) and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute.

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

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 Chicken Broth (3 cups) , Rotini Pasta (8 oz) , Fresh Thyme (1 tsp) and Fresh Parsley (1 tsp) . Cover and cook for 10 minutes on low, stirring once.

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

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

Serve immediately with Parmesan Cheese (to taste) .