# 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
# Method:
01 - Melt butter in a large deep skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add pasta, broth, milk, dried thyme, and ground nutmeg. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Stir in shredded turkey and fresh spinach. Cook uncovered for 2 to 3 minutes until spinach wilts and turkey is warmed through.
05 - Reduce heat to low, then add heavy cream and grated Parmesan. Stir until sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
06 - Serve immediately, optionally topped with extra Parmesan cheese and chopped fresh parsley.
