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Mushroom Turkey Tetrazzini

12 ounces uncooked spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup sherry or reduced-sodium chicken broth
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika

Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups
cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti
in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In a
large nonstick skillet, saute mushrooms in butter until tender. Stir in flour
until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add
the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes

Printed from tasteofhome.com Nov 19, 2008

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Mushroom Turkey Tetrazzini cont.

or until thickened. Reduce heat to low; stir in milk and 1/3 cup Parmesan
cheese until blended. Add turkey; cook and stir until heated through. Pour
turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and
remaining Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until
bubbly.

Yield: 8 servings.