Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Ounces        turkey breast -- tenderloin steaks
   1 2/3  Cups          Milk Or Milk Substitute
   2      Tablespoons   flour
   2      Teaspoons     instant chicken granules
     1/8  Teaspoon      black pepper
     1/4  Cup           slivered almonds
   1      Tablespoon    canola oil
   1      Cup           fresh mushrooms -- sliced
   2      Whole         green onions -- sliced
   2      Tablespoons   dry white wine
   4      Ounces        spaghetti -- cooked and drained
     1/4  Cup           parmesan cheese -- finely shredded
   2      Tablespoons   parsley -- snipped
                        tomato slices -- optional
                        parsley sprigs -- optional

Preparation:

Rinse turkey and pat dry. Cut into thin bite-size strips. Set aside. For sauce, in a small bowl stir together 1 2/3 cups milk, flour, bouillon granules, and pepper til smooth. Set aside. Preheat a wok or large skillet over medium-high heat. Add almonds:stirfry for 2 to 3 minutes or till golden. Remove almonds from the wok. Let wok cool. Pour cooking oil into cooled wok. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir fry mushrooms and green onions in hot oil for 1 to 2 minutes or till just tender. remove mushroom mixture from the wok. Add turkey to the hot wok; stir fry for 3 to 4 minutes or till no pink remains. Push turkey from the center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine. return mushroom mixture to the wok. Add cooked spaghetti, Parmesan Cheese, and parsley. Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or till heated through. Serve immediately. Sprinkle with toasted almonds. Garnish with tomato slices and parsley sprigs, if desired.