Lunch: Turkey Pasta Bake

Recipe by The Casserole Queens 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.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Turkey Pasta Bake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

unsalted butter
8 oz. penne
2 tbsp. olive oil
1 package cremini mushrooms
kosher salt
Pepper
1 medium onion
2 stalk celery
1 tbsp. all-purpose flour
1/2 c. dry white wine
1 c. low-sodium chicken broth
1 c. grated Parmesan cheese
4 oz. cream cheese
1 1/2 tsp. grated lemon zest
2 tbsp. fresh lemon juice
3 c. shredded leftover turkey or rotisserie chicken
1 c. frozen peas
1/2 c. fresh flat-leaf parsley

Instructions

Heat oven to 375 degrees 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.
Meanwhile, 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.
Reduce 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.
Sprinkle 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.
Add 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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