Heat turkey ham and onions in large stockpot or steam jacketed kettle until onions are soft and translucent. Stir in seasonings, Ultimate White Cheese Sauce, chicken broth and peas. Bring to a simmer.
Add cooked spaghetti; stir to coat. Add spinach; heat until spinach is wilted and mixture is heated through to 165°F for 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
Spray full size steam table pan with release spray. Pour heated mixture into steam table pan. Sprinkle with Parmesan cheese.
CCP: Maintain hot food at 140°F or above
This recipe can be pre-portioned and then frozen or refrigerated for heat-at-home service. Once refrigerated, recipe must be consumed within three days. Recipe must be heated to 165°F before consumption.