Rigatoni with Turkey and Peas

Categories: pasta

Ingredients

• 8 oz. dried rigatoni
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 2 garlic cloves, minced
• 8 oz. crimini mushrooms, cleaned and sliced
• 1/4 cup sherry
• 3 Tbsp. all-purpose flour
• 3 oz. Neufchatel cream cheese, softened
• 1 1/2 cups milk
• 12 tsp. salt
• 1/2 tsp. poultry seasoning
• 1/4 tsp. black pepper
• 3 cups cooked turkey breast, cubed (or cooked chicken)
• 1 cup fresh or frozen peas
• 1/4 cup freshly grated parmesan cheese

Directions

1. Prepare pasta according to package directions; reserve 3 cups of the pasta water and then drain the pasta and leave in the colander.
2. In the same pot, heat the olive oil and butter over medium heat. Add the garlic and sauté 1 minute. Add the mushrooms and sauté until they are tender. Add the sherry and deglaze the pot, scraping up any browned bits on the bottom. Sprinkle the mixture with flour and cook 1 minute. Stir in the cream cheese until it melts. Slowly pour in the milk. Cook over medium heat until the mixture thickens and coats the back of a spoon.
3. Season with salt, poultry seasoning and black pepper. Stir in the cubed turkey, cooked pasta and peas and heat through. If the mixture is too thick, add some of the reserved pasta water a little at a time to bring to desired consistency. Serve in bowls sprinkled with parmesan cheese.

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