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- 12 ounces spaghetti
- 1 1/4 cups chicken stock
- 1 1/2 cups skim milk, divided
- heaping 1/3 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon seasoned salt
- 1 tablespoon olive oil
- 1 small onion, diced1 pound sliced mushrooms
- 2-3 tablespoons sherry
- 3 cups leftover cooked turkey or chicken, chopped
- 3/4 cup frozen peas, thawed
- 2/3 cup plain greek yogurt
- 1/3 cup grated Parmesan cheese
- 1/3 cup panko
- 2 tablespoons butter, melted
- Combine peas, remaining 3/4 cup milk, yogurt, cheese, and "soup" in a large bowl. Add
- 1/2 teaspoon salt, 1/8 teaspoon pepper, the cooked pasta, turkey, and the mushroom
View Full Recipe at Adventures of the Kitchen…
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