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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Ingredients:
1 cup fat-free, less-sodium chicken broth |
1 cup 1% low-fat milk |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
2 teaspoons light butter |
1 (8-ounce) package presliced mushrooms |
1/2 cup chopped celery |
1 tablespoon dry sherry |
2 1/2 cups hot cooked spaghetti (about 5 ounces uncooked) |
2 cups cubed cooked turkey breast (about 1/2 pound) |
3/4 cup (3 ounces) preshredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 450°.
2. Combine broth and next 4 ingredients in a bowl, stirring well.
3. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and celery; sauté 5 minutes. Add broth mixture and sherry; cook 2 minutes or until thick, stirring constantly. Add cooked spaghetti and turkey. Cook until thoroughly heated. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with cheese.
4. Bake at 450° for 10 minutes or until cheese melts.
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