Ingredients

2 tbsp (25 mL) butter or oil 1 small onion, thinly sliced 1 stalk celery, thinly sliced 1 small carrot, diced 3 cloves garlic, minced 1 red-skinned apple, cored and thinly sliced tsp (2 mL) dried thyme leaves tsp (2 mL) dried sage leaves tsp (1 mL) salt Pinch pepper 1 cups (375 mL) chopped cooked turkey or chicken 1 cup (250 mL) sour cream cup (125 mL) chicken stock 1 tbsp (15 mL) pesto (optional) 1 tsp (5 mL) Dijon mustard 12 oz (375 g) rotini or fusilli pasta 1 tbsp (15 mL) finely chopped fresh Italian parsley

Description

During The Fall, We Have Leftover Turkey Or Chicken And Want To Find Another Way To Use It. Here's How. Reminiscent Of Stuffing With Onions, Celery And Carrots, The Sweet Flavours Of Apple And Turkey Shine Through For An Easy Skillet Sauce That Coats Pas

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