# Components:
→ Poultry
01 - 12 oz cooked turkey breast, shredded or chopped
→ Vegetables
02 - 5 oz fresh baby spinach
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Pasta
05 - 10 oz short pasta (penne or fusilli)
→ Dairy
06 - ½ cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - 1 tbsp unsalted butter
→ Liquids
09 - 3 cups low-sodium chicken or turkey broth
10 - ½ cup milk
→ Seasonings
11 - ½ tsp dried thyme
12 - ¼ tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - Extra Parmesan cheese
15 - Chopped fresh parsley
# Directions:
01 - In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic to the skillet and sauté for 1 minute until fragrant.
03 - Add the pasta, broth, milk, dried thyme, and ground nutmeg. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
04 - Stir in the shredded turkey and fresh spinach. Cook uncovered for 2 to 3 minutes until the spinach wilts and turkey is heated through.
05 - Lower the heat and add heavy cream and grated Parmesan cheese. Stir until sauce is smooth and creamy. Season with salt and freshly ground pepper to taste.
06 - Serve immediately, garnished with additional Parmesan and chopped fresh parsley if desired.
