Ingredients
1-3/4 cups uncooked penne or gemelli pasta (about 6 ounces)1 tablespoon olive oil3 celery ribs, chopped1 cup chopped sweet onion1 cup chopped red onion1 cup chopped fresh broccoli1 cup chopped carrots3 garlic cloves, minced1 tablespoon minced fresh parsley1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon1 teaspoon poultry seasoning1 teaspoon lemon-pepper seasoning1/4 teaspoon white pepper1-1/2 cups sliced baby portobello mushrooms1 cup frozen peas2 cups cubed cooked turkey1-1/2 cups vegetable broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2/3 cup plain Greek yogurt2 tablespoons reduced-fat cream cheese1 tablespoon Worcestershire sauce
Preparation
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.
