30 Minute Lighter Stovetop Turkey Tetrazzini

• 1 Tablespoon Vegetable Oil
• 1/2 cups Chopped Onion (optional)
• 10 ounces, weight Sliced White Button Mushrooms
• 2 cups Low Sodium Chicken Stock
• 2- 1/2 cups Low Fat Milk
• 12 ounces, weight Whole Wheat Spaghetti
• 2 cups Cooked And Shredded Turkey Breast Meat
• 1/2 cups Fat Free Sour Cream
• 1 Tablespoon Butter
• 1/4 cups Parmesan Cheese
• 2 Tablespoons Chopped Parsley (optional)

1. Heat the oil in a large pot one medium-high heat.
2. Add onion (if using) and mushrooms and cook until starting to soften.
3. This should take about 23 minutes.
4. Pour chicken stock and milk into the pot, cover and bring to a boil over high heat.
5. Add spaghetti to the pot and cook until almost al dente, about 10 minutes.
6. Stir in cooked turkey meat and finish cooking until the pasta is done.
7. Take the pot off the heat, stir in the sour cream, butter and cheese.
8. Serve immediately garnished with chopped parsley, if you like.

vegetable oil, onion, white button mushrooms, chicken, low fat milk, turkey breast meat, sour cream, butter, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/30-minute-lighter-stovetop-turkey-tetrazzini/ (may not work)