Ingredients Jump to Instructions ↓

  1. 8 ounces dry spaghetti

  2. 1 (16-ounce) package frozen vegetable blend (peas, carrots, corn, beans)

  3. 1 tablespoon olive oil

  4. 1/4 cup all-purpose flour

  5. 1/2 teaspoon garlic powder

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon ground black pepper

  8. 1 (14 1/2-ounce) can chicken broth

  9. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  10. 3/4 cup (2 1/4 ounces) shredded Parmesan cheese - divided use

  11. 2 cups (about 10 ounces) cooked turkey, cut into 1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Lightly grease 13 x 9-inch baking dish.

  2. Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.

  3. Meanwhile, heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

  4. Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

  5. Bake for 20 to 25 minutes or until lightly browned. Serve immediately.


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