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Chicken or Turkey Spaghetti


  • 4 cups canned tomatoes
  • 2 cups chicken or turkey broth
  • 1 Tbsp. chopped parsley
  • 1 large onion (quartered)
  • 1 clove garlic (peeled and crushed)
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. salt
  • 1 pinch basil
  • 1 pinch thyme
  • 1 large can mushrooms (drained and sliced
  • 4 cups cooked turkey or chicken (cut in bite-size pieces)
  • 2 Tbsp. flour
  • 1 cup light cream
  • 1/2 lb. grated cheddar cheese
  • 1/2 lb. spaghetti


Simmer tomatoes and broth until liquid is reduced by one half. Add parsley, onion, garlic, Worcestershire sauce, salt, basil and thyme. Saute' mushrooms in a little butter in a pan until golden. Dip mushrooms from butter; add to above mixture. Stir flour into mushroom drippings; add cream and half of grated cheese. Heat and stir until thickened. Season to taste with salt & pepper. Add to tomato-turkey (chicken) mixture. Cook spaghetti according to package directions. Toss with sauce. Pour into large casserole. Sprinkle other half of cheese on top. Heat in 350 degree F oven until bubbly, about 45 minutes.


By Robin from Washington, IA


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