Turkey Tetrazzini

INGREDIENTS:

• 12 ounces spaghetti
• 3 tablespoons Cannabutter (see #41cblog for recipe)
• 1 onion diced
• 3 cloves garlic minced
• 12 ounces mushrooms sliced
• 3 tablespoons all-purpose flour
• 2 ¼ cups reduced-sodium chicken broth
• 8 ounces spreadable cream cheese garlic flavor
• 1 ⅓ cups half-and-half or light cream
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Italian seasoning
• 2 cups cooked chopped turkey
• 2 cups shredded mozzarella cheese divided
• ¼ cup shredded Parmesan cheese

INSTRUCTIONS:

Preheat oven to 350°F.

1. Cook spaghetti al dente according to package directions.
2. Cook butter, onions, and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook for 1 minute.
3. Add broth and cream all at once. Cook until thick & bubbly, let boil for 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
4. Combine spaghetti, turkey, 1 cup of mozzarella cheese, and sauce. Pour into a greased 9×13 pan. Top with remaining mozzarella, cover, and bake for 20 minutes. Sprinkle with parmesan, and bake an additional 10-15 minutes uncovered until hot and bubbly.

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