|Canned fat skimmed chicken broth||14 1⁄2 Ounce (1 Can)|
|Sliced fresh mushrooms||8 Ounce|
|Evaporated skim milk||1 Cup (16 tbs)|
|Dry sherry/Dry white wine / nonalcoholic white wine||3 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped cooked turkey breast||2 1⁄2 Cup (40 tbs)|
|Grated parmesan cheese||3 Tablespoon|
Cook the pasta according to the directions on the package.
Drain and set aside.
Meanwhile, preheat the oven to 375°.
Bring the broth to a boil in a medium saucepan.
Add the mushrooms.
Simmer, uncovered, about 4 minutes or until tender.
Stir the milk into the mushroom mixture.
In a custard cup stir together the cornstarch and sherry or wine until smooth.
Stir the cornstarch mixture into the mushroom mixture.
Bring to a boil over medium heat, stirring constantly.
Cook and stir for 1 minute more.
Remove the saucepan from heat.
Stir in the salt and pepper.
Then stir in the turkey.
Add the pasta and toss until well coated.
Transfer the pasta mixture to a shallow 3-quart casserole or a 13" X 9" X 2" baking dish.
Sprinkle with the Parmesan cheese.
Bake for 20 to 30 minutes or until golden brown and bubbly.