Directions

1. Place turkey thigh strips in medium-sized bowl.
2. Add 2 tbsp (25 mL) of mustard and 2 tbsp (25 mL) maple syrup. Mix to coat turkey.
3. Heat oil in large non-stick skillet. Add turkey, leeks and snow peas. Cook 6-8 minutes on medium-high or until internal temperature reaches 165F (74C). Place turkey mixture in a bowl; set aside.
4. Melt butter in skillet over medium heat. Add curry powder and flour. Cook 2 minutes, stirring constantly.
5. Add milk, bring to a boil, reduce heat; simmer, stirring constantly until sauce thickens.
6. Stir in remaining 2 tbsp (25 mL) each of mustard, maple syrup and parmesan cheese, salt and pepper. Remove from heat.
7. Add turkey mixture and stir to combine.
8. Add hot cooked pasta and toss to combine.