Ingredients:

12 oz. uncooked multigrain spaghetti, broken into 2 in. pieces

2 tsp. chicken bouillon granules

2 tsp. butter

1/2 lb. sliced fresh mushrooms

2 tbsp. all-purpose flour

1 cup sherry or additional pasta water

3/4 tsp. salt-free lemon-pepper seasoning

1/2 tsp. salt

1/8 tsp. ground nutmeg

1 cup fat free evaporated milk

2/3 cup grated parmesan cheese, divided

4 cups cubed cooked turkey breast

1/4 tsp. paprika, optional

Directions:

1. Preheat oven to 375 degrees. Cook the spaghetti according to package directions for al dente. Drain, reserving 2 1/2 cups of the pasta water, transfer spaghetti to 1 13 x 9 in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water.

2. In a large nonstick skillet, heat butter over medium-high heat, saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil, cook and stir until thickened, about 2 minutes.

3. Reduce heat to low, stir in the milk and 1/3 cup cheese until blended. Add turkey, heat through, stirring constantly. Pour over spaghetti, toss to combine. Sprinkle with remaining cheese and if desired, paprika.

4. Bake casserole, covered, until bubbly, 25-30 minutes.

Bon Appetit!