Creamy Turkey Pot Pie-Inspired Pasta

Fresh Pasta

High Protein

with Penne

8 min

Difficulty: 2/3

Canadian

Ingredients: Turkey breast • Quick-cook penne pasta (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) (wheat) • Carrots • Yellow onion • Green peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Whisk

Measuring Cups

Medium Bowl

Colander

Tags

30-min-or-less

High Protein

Speciality

Fresh-pasta

Ingredients

Turkey Breast Portions

340 g

Chicken Stock Powder

3.75 g

Cream Cheese

1 unit(s)

Green Peas

56 g

Carrot

1 unit(s)

Dill-Garlic Spice Blend

2 g

Cream Sauce Spice Blend

10 g

Parmesan Cheese, shredded

0.25 cup

Cream

56 mL

Yellow Onion

0.5 unit(s)

Quick-Cook Penne

227 g

Pepper

0.125 tsp

Salt

1 tsp

Oil

1 tbsp

Butter

1 tbsp

Preparation

Before starting, wash and dry all produce.
To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings).
Cover and bring to a boil over high heat.
Meanwhile, peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
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 servings). Season with salt and pepper.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then turkey.
Cook for 4-6 min, stirring occasionally, until golden and cooked through.**
Transfer to a plate.
Meanwhile, add penne to the boiling water. Cook uncovered for 3-4 min, stirring occasionally, until tender.
In a medium bowl, reserve 3/4 cup (1 1/2 cups) pasta water, 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 for 2-3 min, stirring often, until veggies are tender-crisp.
Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until coated.

Into the pan, whisk cream cheese, half the chicken stock powder (use all for 4 servings) and reserved pasta water, until cream cheese melts and sauce thickens slightly, 3-4 min.
Remove the pan from heat.