Turkey & Vegetable Pasta

• 1-3/4 cups uncooked penne or gemelli pasta (about 6 ounces)
• 1 tablespoon olive oil
• 3 celery ribs, chopped
• 1 cup chopped sweet onion
• 1 cup chopped red onion
• 1 cup chopped fresh broccoli
• 1 cup chopped carrots
• 3 garlic cloves, minced
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 teaspoon poultry seasoning
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon white pepper
• 1-1/2 cups sliced baby portobello mushrooms
• 1 cup frozen peas
• 2 cups cubed cooked turkey
• 1-1/2 cups vegetable broth
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2/3 cup plain Greek yogurt
• 2 tablespoons reduced-fat cream cheese
• 1 tablespoon Worcestershire sauce

1. 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.
2. 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. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

penne, olive oil, celery, sweet onion, red onion, fresh broccoli, carrots, garlic, parsley, tarragon, poultry seasoning, lemonpepper seasoning, white pepper, baby portobello mushrooms, frozen peas, turkey, vegetable broth, condensed cream, yogurt, cream cheese, worcestershire sauce

Taken from www.tasteofhome.com/recipes/turkey-vegetable-pasta/ (may not work)