Ingredients
1 pound box of thin spaghetti
4 tablespoons butter
3-4 cloves garlic, minced
1 (8 oz pkg) fresh mushrooms, cleaned and sliced
1 cup White Cooking Wine
⅓ cup flour
4 cups turkey or chicken broth
1 (8 oz) cream cheese, cut into pieces
3 cups turkey, cut into small pieces or shredded
1 cup frozen peas or a mixture of peas and carrots
½ cup (4 slices) bacon, cooked and crumbled
salt & pepper to taste
1 cup Mozzarella Cheese, grated
1 cup Parmesan Cheese, grated
1 cup bread crumbs
Preparation
1.Cook and drain spaghetti noodles according to directions on the box 2.In a large pan, melt the butter and saute the garlic for a couple minutes 3.Add the mushrooms and cook a couple minutes until soft 4.Add the cooking wine and cook until liquid has reduced about half 5.Sprinkle with flour and mix well, Add broth and mix well, cook until roux thickens 6.Reduce heat to medium low and add cream cheese, mix until melted 7.Add turkey, peas, bacon and cheese, stir to heat through 8.Add spaghetti, stir all together 9.If you are serving a crowd {8-10}, add mixture to 13x9 glass baking dish 10.If you want to freeze some, divide the mixture, add half to baking dish and prepare the other half for freezing. We put ours in a FoodSaver bag, sealed it up and placed in freezer. You could also put the mixture in an airtight container and freeze. 11.To cook: Sprinkle with bread crumbs and bake at 350 degrees for about 20 minutes or until mixture is bubbly and bread crumbs are lightly browned
