TURKEY & VEGETABLE PASTA

Turkey & Vegetable Pasta image

This recipe freezes beautifully and is a wonderful way to use up leftover holiday turkey and vegetables. -Veronica McCann, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 21

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Ingredients

1-3/4 cups uncooked penne or gemelli pasta (about 6 ounces)
1 tablespoon olive oil
3 celery ribs, chopped
1 cup chopped sweet onion
1 cup chopped red onion
1 cup chopped fresh broccoli
1 cup chopped carrots
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon poultry seasoning
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1-1/2 cups sliced baby portobello mushrooms
1 cup frozen peas
2 cups cubed cooked turkey
1-1/2 cups vegetable broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup plain Greek yogurt
2 tablespoons reduced-fat cream cheese
1 tablespoon Worcestershire sauce

Steps:

Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer., Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.