Spring Turkey Pasta

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Spring flavours of peas and fresh herbs infuse this light pasta toss. Whole wheat pasta supplies lots of fibre, but you could also use our omega penne pasta- it’s almost as high in fibre but with the added benefits of omega-3 fat.

Tags: Intermediate, 20 Mins, Entrées, Chicken/Poultry, Pasta & Noodles, Blend, President's Choice Blue Menu, High Fibre, Good Source of Vitamins/Minerals
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 12  minutes
Total: 27  minutes

Additional Information


1 pkg (375 g) PC Blue Menu 100% Whole Grain Whole Wheat Rotini
2 cans (each 142 g) PC Blue Menu Seasoned Chunk Turkey Breast
1 cup (250 mL) PC Blue Menu Chicken Broth
1 cup (250 mL) frozen or fresh peas
1/2 cup (125 mL) fresh basil leaves
1/2 cup (125 mL) fresh parsley leaves
4 green onions, chopped
2 tbsp (25 mL) extra virgin olive oil
1 small garlic clove, crushed
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
1/2 cup (125 mL) shaved Parmesan cheese


  1. In large saucepan of boiling salted water, cook pasta for about 10 minutes or until tender but firm. Drain; transfer to large bowl. Stir in turkey chunks; set aside.
  2. Pour broth into same saucepan used to cook pasta; bring to boil. Stir in peas; cook for about 2 minutes or until tender. Pour over pasta, stirring to combine.
  3. Meanwhile, in food processor, combine basil, parsley, green onions, oil, 2 tbsp (25 mL) water, garlic, pepper and salt; blend until smooth, adding more water to thin if needed. Scrape sauce over pasta; add Parmesan and toss to combine.

Chef's Tips

Using a vegetable peeler is a quick and easy way to shave any hard cheese.

Nutritional Information

Per serving:
360 calories
fat 9 g
sodium 420 mg
carbohydrate 50 g
fibre 8 g
protein 20 g
Good source of Iron
Source of Calcium
High in Fibre