Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Bacon slices |
| 6 tablespoons | Butter |
| ¾ cup | Mushrooms; sliced |
| ⅓ cup | Onion; chopped |
| 6 tablespoons | Flour |
| ¼ teaspoon | Pepper |
| 1½ cup | Chicken broth |
| 1½ cup | Cream; half and half |
| 3 tablespoons | Sherry; dry (opt) |
| 8 ounces | Spaghetti; cooked (3 1/4 cu |
| 2 cups | Turkey or chicken; cooked, |
| \N \N | Parmesan |
| \N \N | Parsley; chopped |
Fat grams per serving: Approx. Cook Time: :40 Cook spaghetti on top of the stove in boiling water. Cook bacon on rack in microwave on high 6-7 minutes, covered. Crumble and set aside. Add butter to dish with mushrooms and onions. Cook on High 4-5 minutes, stirring once. Stir in flour and pepper. Cook at high 30 seconds. Add broth and ½ & ½, mix well and cook on High 9-10 minutes, stirring every 2 minutes. Add sherry (if desired). Stir in cooked spaghetti, chicken, bacon and parmesan. Mix well. cover and cook at High 13-15 minutes, stirring once. Garnish with parsley.
Serves 6-8
from The Microwave Cookbook
great for using leftover turkey after Christmas or Thanksgiving