Before starting, wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces. Peel, then cut carrot 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 penne 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, 2-3min. 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.

Add sauce from pan, cream, turkey, including any juices from the plate, and half the Parmesan into the large pot with penne. Stir to combine.

Divide pasta between bowls. Sprinkle remaining Parmesan over top.