This is a pasta dish that Evelyn used to make in California using the leftover turkey from Thanksgiving or Christmas.  When I started cooking, this is one of the recipes I got her to teach me.  Of course, I made a few modifications in the subsequent years.  For one thing, I no longer wait until we have turkey.  Since we often have chicken in Ecuador, but rarely turkey, one simple change was to now use chicken as a base.

The shopping list includes:

• Spaghetti, 10 oz
• Mushrooms, 10 oz sliced thin
• Chili, 2 small, chopped
• Butter, 5 tbsp
• Flour, 1/4 cup
• Milk, 2 cup
• Chicken Broth, 2 cup
• White wine, 1 cup
• Chicken or Turkey, 3 cup coarsely ground
• Peas, 1 cup
• Parmesan Cheese, 2/3 cup
• Bread Crumbs, 1/3 cup

1. In a large saucepan, cook the mushrooms in the butter over moderate heat, stirring for 2 minutes.
2. Stir in the flour and cook the mixture over low heat for about 3 minutes.
3. Add in the milk, broth and wine, while stirring.
4. Bring the mixture to a boil, then simmer the sauce for 5 minutes.  If the mixture is too thick, you can add more broth.
5. Mix in the turkey, chili, bread crumbs and peas.
6. Meanwhile — cook the spaghetti in a pot until al dente, then drain well.
7. Mix the spaghetti, sauce and parmesan cheese in the saucepan well.

I usually double the recipe, using a full package of pasta, giving us plenty of left-overs.  Those are packaged in meal-sized containers. When ready to reheat, add a little water and microwave until hot.  Tastes just good as the first day, as the juices get absorbed by the pasta.