Directions

1. Clean and slice the mushrooms.
2. Dice the onion into small pieces.
3. In a large skillet heat 2 Tbs of the chicken broth over medium heat.
4. Add the onion, mushrooms, thyme, salt, and pepper cooking for about 5 minutes.
5. Add the flour and stir until smooth.
6. Add the turkey and stir well.
7. A 1/2 cup at a time add the milk and remaining chicken broth to the skillet and stir until each addition is fully incorporated into the mushroom-turkey mixture.
8. Continue to cook for 1 minute, or unil the sauce is slightly thickened.
9. Remove from the heat and add the white wine.
10. Place the spaghetti in a bowl and pour the sauce over the pasta.
11. Sprinkle the parsley and Parmesan cheese over the pasta and toss well.
12. Serve immediately.