|Ground raw turkey||1 Pound|
|Onion||1 Medium, chopped|
|Garlic/1/4 teaspoon garlic powder||2 Clove (10 gm), minced|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Canned tomato paste||6 Ounce (1 Can, Italian Style / Regular Style)|
|Canned sliced mushrooms||2 1⁄2 Ounce, drained (1 Can)|
|Fennel seed||1⁄4 Teaspoon, crushed|
|Spaghetti||6 Ounce, broken|
|Parmesan cheese||2 Tablespoon|
In a 3-quart saucepan cook and stir ground turkey, onion, garlic or garlic powder, and pepper over medium heat till the turkey is no longer pink and the onion is tender.
Stir in chicken broth, tomato paste, mushrooms, and fennel seed.
Bring mixture to boiling.
Add spaghetti, a little at a time, stirring well.
Cook, covered, over medium-low heat for 12 to 15 minutes or till spaghetti is tender, stirring frequently.
Sprinkle each serving with Parmesan cheese.