- 3/4 cup chopped onions
- 1/2 cup chopped bell peppers (I did mixture of yellow, green and red)
- 2 to 3 tablespoons olive oil, vegetable oil or butter
- 1 teaspoon minced garlic
- 1 1/2 cups white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cups low-sodium chicken stock or canned chicken broth
- 1 3/4 cups half and half
- 12 ounces spaghetti noodles
- 1 pound cubed or bite-size shredded roast turkey
- 1/3 cup freshly grated Parmesan
- 2 cups potato chips, crushed
Saute the onions and bell peppers in olive oil in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Add 3 tablespoons butter. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the half and half and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick and very flavorful, 15 to 20 minutes.
Preheat the oven to 375 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti noodles until al dente, about 8-10 minutes. Drain in a colander and set aside.
Spray a 9 by 13-inch casserole or baking dish with cooking spray and set aside.
When the sauce has thickened, add the noodles, turkey, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately. Serves 8.