Turkey Tetrazinni

Ingredients

• 1/4 cup butter OR margarine
• 1/2 pound mushrooms, sliced
• 1 medium onion, chopped
• 3 tablespoons Argo® Corn Starch
• 2-1/2 cups chicken broth
• 1/3 cup dry sherry
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon hot pepper sauce
• 8 ounces spaghetti, cooked and drained
• 3 cups diced or shredded cooked turkey or chicken
• 3/4 cup grated Parmesan cheese
• 1/4 cup coarsely chopped roasted red peppers

Directions

Melt butter over medium heat in Dutch oven. Add mushrooms and onion; cook 1 minute, stirring frequently.

Stir in corn starch until blended. Remove from heat. Stir in chicken broth and sherry gradually until smooth. Bring to boil, stirring constantly, over medium heat; boil 1 minute. Remove from heat.

Add parsley and hot pepper sauce. Stir in spaghetti, turkey, Parmesan and red pepper gently. Spoon into ungreased 11 x 7 x 2-inch baking dish.

Bake in 350°F oven 30 minutes or until heated.