Spagetti with Turkey and Almond - serves 6

4 fluid ounces spaghetti
2 tbsp cornstarch
1 1/2 cups milk
3/4 cup chicken broth
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp pepper
1/4 cup Parmesan cheese, grated
2 tbsp white wine
4 fluid ounces canned mushrooms
2 fluid ounces pimientos, chopped
2 cups turkey, diced
1 vegetable cooking spray
2 tbsp almonds, sliced

In a saucepan, over medium heat, combine cornstarch, milk, chicken broth, salt, garlic powder, and pepper. Bring the mixture to a boil, stirring constantly.
Remove from the heat and stir in grated parmesan cheese, white wine, canned mushrooms, chopped pimiento, the cooked spaghetti, and cooked, diced turkey. Coat a 9'' baking dish with vegetable cooking spray. Spoon the turkey mixture into the dish and top with sliced almonds.
Bake in a 375 degree oven for 25 minutes, or until the mixture bubbles and the top is browned.