Ingredients Jump to Instructions ↓

  1. 1/2 pound uncooked spaghetti

  2. 1/4 cup finely chopped onion

  3. 1 tablespoon butter

  4. 1 garlic clove, minced

  5. 3 tablespoons cornstarch

  6. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  7. 1 can (12 ounces) fat-free evaporated milk

  8. 2-1/2 cups cubed cooked turkey breast

  9. 1 can (4 ounces) mushroom stems and pieces, drained

  10. 1/2 teaspoon seasoned salt Dash pepper

  11. 2 tablespoons grated Parmesan cheese

  12. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions; drain. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.


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