1/2 lb. uncooked spaghetti
1/4 finely chopped onion
1 tablespoon butter
1 garlic clove (minced)
3 tablespoons cornstarch
1 can (14.5 oz) chicken broth
1 can (12 oz) fat-free evaporated milk
2-1/2 cups cubed cooked turkey breast
1 can (4 oz) mushrooms stems and pieces, drained
1/2 teaspoon salt
dash of pepper
2 tablespoons grated parmesan
1/4 teaspoon paprika
Cook spaghetti and drain.
Saute onion in butter until tender in a large sauce pan. Once soft, add the garlic and cook for another minute.
Combine the cornstarch and chicken brother until smooth. (I used homemade chicken broth that my mom made earlier to have a little more flavor than a can)
Then stir the cornstarch and broth mixture into the pan with the onion and garlic. Bring it to a boil and cook for 2 minutes. Once thickened, reduce heat to low.
Add the milk and cook for 2 or 3 minutes while stirring. Then add the spaghetti, turkey, mushrooms, and salt and pepper.
I then poured the mixture into a 13x9 pan sprayed with cooking spray. Bake covered at 350 degrees for 20 minutes.
Take out the pan and sprinkle on the cheese and paprika. Bake for another 5 minutes(or until heated through) uncovered.