Farfalle with Smoked Turkey, Mushrooms and Peas

  • 16 oz. farfalle pasta (bowtie pasta)
  • 8 oz. lowfat cream cheese
  • 12 oz. evaporated skim milk
  • 2 oz. grated parmesan cheese
  • 1 tsp. garlic powder
  • 1/2 tsp salt
  • 1/4 tsp. white pepper
  • 2 T. margarine
  • 8 oz. sliced mushrooms
  • 1 lb. smoked turkey, cut into bite-sized pieces
  • 1 c. frozen peas, thawed

Cook the pasta according to the manufacturer's instructions.

Meanwhile, whisk the cream cheese and evaporated skim milk together in a small saucepan over medium heat. When the mixture begins to bubble, add the cheese, garlic powder, salt and pepper. Continue whisking until the cheese melts. Reduce the temperature to LOW and mix occasionally to keep the sauce from sticking to the pan.

Melt the margarine in a small skillet over medium-high heat. Add the mushrooms and turkey and saute until the mushrooms are tender and the turkey is slightly browned. Toss in the peas and mix to combine.

Add the sauce and the turkey mixture to the drained pasta and toss well to coat and combine. Serve hot in warmed bowls.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes
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