Turkey Tetrazzini

This dish has a creamy, flavorful sauce
it's a great way to use leftover turkey.
Use freshly grated Parmesan cheese.

Ingredients:
8 ounces angel hair pasta, uncooked
2 cups mushrooms, fresh, sliced
2 cloves garlic, minced
2 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup light sour cream
3 tablespoons sherry or white wine
2 teaspoon basil
1/8 teaspoon black pepper
Dash nutmeg
8 ounces turkey breast, boneless and skinless,
cooked and cut into 1/2-inch cubes
1/4 cup freshly grated Parmesan cheese

Directions:
Preheat oven to 375°F.

Cook pasta in a large pot of rapidly
boiling water until done and drain.
In large nonstick skillet
prepared with vegetable oil spray,
sauté mushrooms and garlic until tender.
Combine mushrooms and cooked pasta
in a large casserole dish that has
been sprayed with vegetable oil spray.
In a nonstick saucepan, melt butter.
Blend in flour using a whisk and stirring constantly.
Add chicken broth and continue to
stir until sauce boils and thickens.
Remove sauce from heat; add sour cream,
sherry, basil, pepper, nutmeg, and turkey.
Serve over angel hair mixture.
Sprinkle with grated Parmesan cheese.
Bake 30 minutes until heated
thoroughly and lightly browned.