4 cups (1 L) cooked pasta - penne, rotini or rigatoni
Place turkey breast strips in a medium-sized bowl. Add 2 Tbsp (30 mL) of honey mustard; mix to coat turkey. Heat oil in a large non-stick skillet. Add turkey and leeks; cook 3-4 minutes on medium-high or until turkey is no longer pink. Stir in snow peas. Place turkey mixture in a bowl; set aside.
Melt butter in skillet over medium-high heat. Add flour; cook 2 minutes, stirring constantly. Add milk, bring to a boil, reduce heat; simmer, stirring constantly until sauce thickens. Stir in remaining 2 Tbsp (30 mL) of honey mustard, Parmesan cheese, salt and pepper. Remove from heat; add turkey mixture and stir to combine. Add hot cooked pasta and toss to combine.
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