| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian6 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/4 |
c |
Flour |
| 3 |
c |
Chicken broth |
| 1/2 |
c |
Sherry |
| 1/2 |
c |
Heavy cream |
| 1/2 |
ts |
Oregano |
| 1/2 |
c |
Parmesan cheese |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Scallions; sliced |
| 1/4 |
c |
Fresh parsley; chopped |
| 12 |
oz |
Mushrooms; sliced thin |
| 12 |
oz |
Spaghetti |
| 2 |
c |
Cooked turkey |
|
|
Salt |
INSTRUCTIONS
Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2
minutes, but do not brown. Add broth, sherry, cream, and oregano. Cook,
stirring constantly, until sauce comes to a boil. Add 1/4 cup Parmesan
cheese, stirring until melted. Remove from heat and set aside.
Melt remaining butter with oil in skillet. Add garlic, scallions, parsley,
and mushrooms and sauté.until mushrooms are brown. Remove from heat. Cook
spaghetti according to package directions until al dente. Drain well.
Combine sauce, mushrooms, spaghetti, and turkey; season with salt to taste.
Pour into greased casserole and sprinkle with remaining cheese. Bake at
375F for 15 minutes, or until bubbly.
Per serving: 977 Calories (kcal); 50g Total Fat; (47% calories from fat);
43g Protein; 80g Carbohydrate; 164mg Cholesterol; 1070mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Recipe by: Elizabeth Powell
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