Creamed corn and peas add flavor and pop of color to this easy, simple and delicious pasta dish that’s perfect for using your left-over chicken and turkey.
After cooking that 20-lb Turkey, you can imagine how much left-over we had, after all we are a tiny family of 4 – two adults and two small kids whose appetites aren’t that great yet, unless of course it’s sweets then they do eat like adults. Savory food on the other hand, they have their favorites and their not-so-much-their-kind-of-food-group. Hence, since we would be eating Turkey for quite awhile I had to make sure the recipe was not just edible, but truly palatable, too – something that even the pickiest eaters would love. I know my kids love pasta and any creamy sauce with it. They love corn and are not averse to peas – hence, all these process of elimination gave birth to this quick and easy Turkey with Peas and Creamed Corn recipe. Kid and mom-approved this very simple recipe is sure to be loved by everyone in the family. You can also use left-over chicken pieces with this. Please enjoy!
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2 Tablespoons Olive Oil
1 medium Onion, chopped
3 Garlic cloves, chopped
2 cups shredded cooked Turkey
1 (14 0z) Cream style Corn (regular or gluten-free)
1 cup Evaporated milk (plus more, if needed)
1/2 cup frozen peas, or to taste
Salt and pepper to taste
Pasta of choice or Rice to go with the dish
Heat the oil in a deep or large frying pan using medium high heat. Sauté the chopped onion for a couple of minutes. Add the garlic and shredded turkey and cook until hot.
Add the creamed corn and pour in the milk and let simmer uncovered until the milk and corn are thoroughly heated and the sauce has thickened to your liking. Season with salt and pepper. Add in the frozen peas and cook for another 2 minutes. Serve with rice or pasta. Enjoy!
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