1 (4 oz.) can green chilies, drained
1 clove garlic
1 tbsp. each of slivered almonds and peanuts
1 tsp. each of raisins and sesame seed
1/2 oz. (1/2 sq.) semi-sweet chocolate, grated
1/8 tsp. each of ground cloves, ground cinnamon
2 (8 oz.) cans tomato sauce
1/4 c. flour
3 (12 1/2 oz. each) cans chicken broth
4 c. cubed cooked turkey
2 tbsp. salt
4 to 6 qt. boiling water
1 lb. spaghetti

For Turkey Mole Sauce, blend chilies, garlic, nuts, raisins, sesame seed, chocolate, cloves, cinnamon and tomato sauce in electric blender. (If blender is not available, mince first five ingredients; mix well with next five ingredients.)

In saucepan, stir blended ingredients into flour. Slowly add broth. Cook, stirring constantly, until sauce boils 1 minute. Add turkey and heat thoroughly.

Meanwhile, add 2 tbsp. salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.

Serve pasta with Turkey Mole Sauce. Garnish with parsley, as desired.

Makes 8 servings.

Submitted by: Holly Dee