Ingredients
- 12 ounces whole wheat spaghetti
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 12 ounces white mushrooms sliced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 package low-fat cream cheese (8 ounces)
- 1 1/4 cups heavy cream
- 2 cups chopped cooked turkey breast
- 1 cup frozen peas thawed
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- 1/2 cup whole grain breadcrumbs to taste
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion turns translucent. Stir in the sliced mushrooms and dried thyme, cooking until the mushrooms soften, about 4-5 minutes.
- Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while stirring continuously to smooth out any lumps.
- Add the cream cheese and heavy cream; stir until it melts into a creamy sauce. Mix in the chopped turkey, peas, and grated Parmesan cheese. Season with salt and pepper as desired. Add the cooked spaghetti and toss until well coated with the sauce.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the whole grain breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-30 minutes, or until the dish is hot and bubbly. If the top begins to brown too quickly, cover the dish with foil and continue baking until thoroughly heated. Garnish with chopped fresh parsley before serving.
