4 oz. uncooked, broken spaghetti
3 tbsp. butter
1/3 c. minced onion
3 tbsp. flour
2 c. chicken broth
1/2 c. light cream
1/4 c. dry vermouth
1/2 tsp. salt
1 dash white pepper
3/4 c. grated Parmesan cheese
2 c. diced, cooked turkey
2 tbsp. minced parsley

Cook spaghetti according to directions. Drain immediately, rinse in cold water to stop cooking and set aside.

In 3 quart microproof casserole, place butter and onion. Cook, covered, on 90, 3 minutes or until onion is transparent. Add flour and stir to form a smooth paste.

In 4 cup measure stir together chicken broth, cream and vermouth. Heat on high 2 minutes. Add to flour mixture, stirring well. Stir in salt, pepper and 1/4 cup of cheese. Mix well. Cook on high 5-8 minutes or until mixture comes to a boil and thickens. Stir once during cooking. Add cooked spaghetti, turkey and remaining cheese, stirring carefully. Cook, covered, on high 2 minutes. Let stand, covered, 5 minutes before serving. Sprinkle with parsley.