Turkey pasta carbonara

With Christmas fast approaching what better way to prepare a quick and easy dinner than using the UK's number one cream cheese, Philadelphia.

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 2 turkey breasts (approx 250g) cut into very thin slices
• 1 onion sliced
• 1 handful of fresh thyme, roughly chopped
• 2 garlic cloves, crushed
• 125 ml skimmed milk
• 100 g Philadelphia Extra Light
• 125 g fresh or frozen peas
• 250 g dried spaghetti
• freshly ground black pepper
• 25 g fresh flat leaf parsley, roughly chopped

What you do:

1. Heat a large non-stick pan and add the onion with 2 tablespoons of water. Cook for a couple of minutes until softened. Add the turkey, garlic and thyme, continue cooking for a couple of minutes.
2. Cook the pasta in a large pan of boiling water according to pack instructions.
3. Stir the milk, peas and Philly into the turkey mixture. Cook for a couple of minutes until the Philly has melted to make a coating sauce and the turkey is cooked through. Drain the pasta and add to the sauce. Warm through, stir in the parsley and season with black pepper to serve.

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