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 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 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 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 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 Garden Vegetable Cream Cheese (4 ounce), Turkey (2 cup), Frozen Green Peas (1/2 cup), and Salt and Pepper (1/4 teaspoon). Allow to cook 1-2 minutes to heat turkey and peas.
Serve immediately with Parmesan Cheese (to taste).