8 ounces of uncooked spaghetti

2 tablespoons butter

1 cup sliced fresh mushrooms

1 celery rib, chopped

1/2 cup chopped onion

1 package (8 ounces) of cream cheese, cubed

1 can (10-1/2 ounces) condensed chicken broth, undiluted

2 cups chopped cooked turkey

1 jar (2 ounces) of diced pimientos, drained

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery, and onion; cook and stir for 6-8 minutes or until mushrooms are tender.

Add cream cheese and broth; cook, uncovered, over low heat for 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt, and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.