In large stockpot or steam jacketed kettle, heat turkey ham and onions until onions are soft and translucent. Stir in seasonings, Ultimate White Cheese Sauce, chicken broth and peas. Bring to a simmer.
Add cooked pasta, stir to coat. Add spinach and 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 (12x20x2 1/2-inch) with nonstick cooking spray. Pour heated mixture into steam table pan. Sprinkle with grated Parmesan cheese.
CCP: Maintain hot food at 135°F or above