Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
Meanwhile, whisk broth and flour in large skillet. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and black pepper; stir. Bring to boil, stirring constantly. Cook and stir on medium heat 2 min. or until thickened. Stir in turkey; cook 2 to 3 min. or until heated through, stirring frequently.
Drain pasta; place in large serving bowl. Add turkey mixture; toss to coat. Top with remaining Parmesan.
Prepare using leftover roasted chicken.
This colorful, low-calorie, low-fat pasta dish provides vitamin C from the combination of red pepper and pea pods.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/2 cups each
* 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.