[print-me do_not_print=”img”]INGREDIENTS:

• 1 tablespoon vegetable oil

• 1/2 cup chopped onion optional

• 10 ounces sliced white button mushrooms

• 2 cups low-sodium chicken broth

• 2 1/2 cups low-fat milk

• 12 ounces whole wheat spaghetti uncooked

• 2 cups cooked & shredded turkey

• 1/2 cup sour cream

• 1 tablespoon butter

• 1/4 cup parmesan cheese grated

DIRECTIONS:

Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes. Pour the chicken stock and milk into the pot, cover and bring to a boil over high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done. Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.