Ingredients

• 1/2 pound uncooked spaghetti
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
• 1 can (12 ounces) fat-free evaporated milk
• 2-1/2 cups cubed cooked turkey breast
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 teaspoon seasoned salt
• Dash pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Directions

1. Cook spaghetti according to package directions; drain.
2. In a large saucepan, saute onion and garlic in butter until tender. 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 the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through.

Yield: 6 servings.