Turkey Tetrazinni

Makes 8 servings

Cook Time

30 minutes

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.