Want to make leftover turkey and penne pasta exciting? Get out the cream cheese, bacon bits and poblano chiles and let's get started.
What You Need
Original recipe yields 6 servings
1 cup fat-free milk
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 Tbsp. OSCAR MAYER Real Bacon Bits
1-1/2 cups of chopped cooked turkey leftovers
1 can (15.25 oz.) of corn kernels, rinsed and drained
4 cups cooked penne pasta
3 poblano chile s, roasted, peeled and deveined
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
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Let's Make It
In a saucepan mix milk and cream cheese spread until smooth and creamy. Cook over medium heat 5 minutes and add bacon bits and season to taste.
When you have a creamy sauce, add the turkey and corn, stir and check that it’s not too thick. After 15 minutes you will be ready.
Cover the already cooked penne pasta with the sauce made with corn and turkey, placed above the poblano chile cut into strips with pomegranate seeds and sprinkle a tablespoon of grated Parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.