Ingredients
8 ounces uncooked spaghetti3 tablespoons cornstarch1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 teaspoon seasoned saltDash pepper1 tablespoon butter1/4 cup finely chopped onion1 garlic clove, minced1 can (12 ounces) fat-free evaporated milk2-1/2 cups cubed cooked turkey breast1 can (4 ounces) mushroom stems and pieces, drained2 tablespoons grated Parmesan cheese1/4 teaspoon paprika
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions; drain.
Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.
