Cooking Instructions
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve immediately with
Parmesan Cheese (to taste)
.
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