Turkey Pot Pie Pasta
with Green Peas
Traditional chicken pot pie is a labour of love—this comfort food favourite is usually an all-day affair. Luckily, we have a time-saving secret. We're transforming it into a pasta dinner! All the same great flavours in half the amount of time.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Portions de poitrine de dinde
2 pièce(s)
Concentré de bouillon de poulet
4 pièce(s)
Fromage à la crème
(Contient Lait)
113 g
Petits pois
113 g
Mirepoix
340 g
Fusillis
(Contient Blé)
7 g
Thym
1 cs
Farine tout usage
(Contient Blé)
½ tasse(s)
Parmesan, râpé grossièrement
1.5 cc
Sel d'ail
113 g
Maïs en grains
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1 cup pasta water and drain. Return to the same pot.
While the pasta cooks, pat turkey dry with paper towel. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then turkey. Cook until golden-brown 1-2 min per side. Transfer turkey to a baking sheet and carefully wipe down pan. Bake, in top of oven, until cooked through, 9-12 min.
While the turkey bakes, strip 1 tbsp thyme leaves off stems. Heat same pan over medium heat. Add 2 tbsp butter, mirepoix and thyme to the pan. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Sprinkle flour and remaining garlic salt over veggies. Cook, stirring often, until all are coated, 1-2 min.
Add cream cheese, broth concentrates, 1 cup of milk and reserved pasta water to the pan. Stir until combined and cream cheese melts, 1-2 min. Remove from heat. Season with pepper.
When turkey is cooked, transfer to a cutting board and thinly slice. Pour the sauce from the pan over the pasta in the large pot, then add the turkey (including any juices from the plate), peas, corn and half the Parmesan. Stir to combine.
Divide the creamy turkey pot pie pasta between bowls. Sprinkle over the remaining Parmesan.