Jump to recipeFrom: Woman's Day US
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Put all that leftover turkey to good use! Combine it with other staple ingredients like pasta, frozen peas, and chicken broth to create a family-friendly dinner dish that everyone will love.
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Ingredients
- Unsalted butter, for casserole dish
- 8 oz. penne
- 2 Tbsp. olive oil
- 1 (8-ounce) package cremini mushrooms, sliced
- Kosher salt and freshly ground pepper
- 1 medium onion, chopped
- 2 stalk celery, chopped
- 1 Tbsp. all-purpose flour
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup grated Parmesan cheese
- 4 oz. cream cheese
- 1 1/2 tsp. grated lemon zest, plus 2 tablespoons fresh juice
- 3 cups shredded leftover turkey or rotisserie chicken
- 1 cup frozen peas
- 1/2 cup fresh flat-leaf parsley, chopped
Directions
- Step 1Heat oven to 375°F. Lightly butter a shallow broiler-proof 2-quart casserole dish. Cook the pasta according to package directions. Drain the pasta and return it to the pot.
- Step 2Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, tossing occasionally, until golden brown, 4 to 5 minutes; transfer to a plate.
- Step 3Reduce heat to medium, and add the remaining tablespoon oil along with the onion, celery, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.
- Step 4Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Stir in the wine and then the broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat.
- Step 5Add the cream cheese, lemon zest and juice, and 3/4 cup Parmesan and stir until the cream cheese melts. Add the sauce to the pasta along with the turkey and toss to coat, then fold in the mushrooms, peas, and parsley.
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