Ingredients
- 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
Servings: people
Instructions
- 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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