Creamy Turkey Pot Pie-Inspired Pasta

Fresh Pasta

Quick

with Fresh Rigatoni

8 min

Difficulty: 2/3

Canadian

Traditional pot pie is a labour of love that takes time to make. We've delivering all of the flavours with half the effort by transforming it into a fresh pasta dinner.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Large Pot

Measuring Spoons

Strainer

Large Non-Stick Pan

Whisk

Measuring Cups

Medium Bowl

Tags

Quick

Climate-conscious

Ingredients

Turkey Breast Portions

340 g

Chicken Stock Powder

1 tbsp

Cream Cheese

1 unit(s)

Green Peas

56 g

Carrot

1 unit(s)

Fresh Rigatoni

227 g

Dill-Garlic Spice Blend

1 tsp

Cream Sauce Spice Blend

1 tbsp

Parmesan Cheese, shredded

0.25 cup

Cream

56 mL

Yellow Onion

1 unit(s)

Pepper

0.125 tsp

Salt

1 tsp

Oil

1 tbsp

Butter

1 tbsp

Preparation

Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
Peel, then halve carrot lengthwise and slice into 1/4-inch half-moons.
Pat turkey dry with paper towels. Cut into 1-inch pieces, then sprinkle over half the Dill-Garlic Spice Blend (use all for 4 ppl).
Season with salt and pepper.
Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl).
Cover and bring to a boil over high heat.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then turkey.
Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
Transfer to a plate.
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
Reserve 3/4 cup (1 1/2 cups) pasta water in a medium bowl, then drain and return penne to the same pot, off heat.

Reheat the same pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt butter.
Add carrots, peas and onions to the pan.
Cook, stirring often, until veggies are tender-crisp, 2-3 min.
Sprinkle Cream Sauce Blend over top. Cook, stirring often, until coated, 1 min.

Whisk cream cheese, 1 tsp (2 tsp) chicken stock powder and reserved pasta water into the pan, until cream cheese melts and sauce thickens slightly, 3-4 min.
Remove the pan from heat.