|Thin spaghetti||8 Ounce (1 Package)|
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 Large, minced|
|Mushrooms||1 Pound, sliced|
|Cooked turkey breast||1 1⁄2 Pound, cubed|
|All purpose flour||4 Tablespoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Half and half||1 Cup (16 tbs)|
Preheat oven to 35°F.
Butter a 9 x 13-inch baking dish.
Cook spaghetti according to package directions; drain and set aside.
In a large, heavy skillet over medium heat, heat half of the butter until it sizzles.
Add onion and mushrooms; saute" until tender.
Stir in turkey.
In a separate saucepan over medium heat, melt remaining butter.
Blend in flour.
Add chicken stock, salt, and pepper.
Cook, stirring constantly, until mixture thickens.
Blend in half-and-half.
Stir sauce into vegetables and turkey.
Add spaghetti; toss to mix.
Transfer to prepared baking dish.
Bake for 1 minutes Or until heated through.