One Pot Turkey Mushroom Pasta
Bring on the leftovers!
Get ready for the inevitable week of turkey leftovers with this creamy and delicious One Pot Turkey Mushroom Pasta. It will gobble up 2 cups of leftover turkey while being quick, easy and perfect for the whole family. This one tastes a little like turkey pot pie, without the pie. One of the ways I make sure there’s added flavour is to brown the mushrooms nicely. The trick here is to start with a hot oiled pan, don’t overcrowd the mushrooms and allow them to cook on one side until golden before stirring. It’s a great way to maximize flavour. I also like to use flavoured cream cheese for added flavour. For this recipe, I used a garden vegetable cream cheese, however, herb and garlic would also work well.Â
While this post is geared at using up leftover turkey, you could also use leftover chicken, purchased rotisserie chicken or even frozen cooked cubed chicken. The whole premise is minimal cooking involvement but great tasting creamy pasta cooked in one pot. Â
Being a shift worker, I’m a big, big fan of one pot dinners. Working nights, I still cook dinner prior to leaving for work, so easy and relatively convenient is a must when it comes to getting dinner on the table. One Pot Turkey Mushroom Pasta is just one of my go-to meals to make my work week easier.Â
Author: Compelled to Cook
- 1 tbsp oil
- 1/4 cup chopped white onion 1/4" dice
- 2 each garlic cloves, finely chopped
- 8 ounces white mushrooms, thickly sliced
- 1/4 cup white wine
- 3 1/4 cups chicken broth
- 8 ounces rotini pasta
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh parsley
- 2 tsp cornstarch
- 4 ounces garden vegetable cream cheese
- 2 cups chopped turkey or chicken
- 1/2 cup frozen peas
- 1/4 tsp salt and pepper
- as needed freshly grated parmesan cheese
- In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
- Add wine 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, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
- Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.
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