Mushroom Turkey Tetrazzini

• 12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
• 2 teaspoons chicken bouillon granules
• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons all-purpose flour
• 1/4 cup sherry or additional pasta water
• 3/4 teaspoon salt-free lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup fat-free evaporated milk
• 2/3 cup grated Parmesan cheese, divided
• 4 cups cubed cooked turkey breast
• 1/4 teaspoon paprika, optional

1. Preheat oven to 375u0b0. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water.
2. In a
3. , 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.
4. Reduce heat to low; stir in 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.
5. Bake, covered, until bubbly, 25-30 minutes.

multigrain spaghetti, chicken bouillon granules, butter, mushrooms, flour, sherry, salt, salt, ground nutmeg, milk, parmesan cheese, turkey breast, paprika

Taken from www.tasteofhome.com/recipes/mushroom-turkey-tetrazzini/ (may not work)