Creamy Turkey Pot Pie Pasta – NEW

Method

1. The day before, thaw turkey strips under refrigeration at 40°F/4°C.
2. Cook the pasta per package instructions. Drain and rinse.
3. In a large stockpot, melt margarine over medium-high heat. Add onion, celery, poultry seasoning, and garlic powder; cook until onion is translucent for about four minutes. Add flour and mix with the vegetables, stirring for one minute.
4. Gradually add the reduced sodium chicken broth, stirring constantly, then bring to a boil. Reduce heat and add cream cheese; simmer for five minutes, stirring throughout.
5. Add the mixed vegetables and the turkey strips and combine with the sauce. Cook until the vegetables are al dente and the internal temperature of the turkey reaches 165°F/74°C for a minimum of 15 seconds. Add the pasta and the Parmesan cheese to the stock pot and toss to combine. Transfer to a 6 inch deep insert pan and hold at >140°F/60°C until service.
6. Serve 250 mls per serving using 8 ounce spoodle. Garnish with additional Parmesan or dried or fresh parsley.