Turkey Tetrazzini

1 (8-ounce) package dried linguini or spaghetti

1-tablespoon olive oil

1 (10-ounce) package pre-sliced mushrooms

4 green onions, sliced

2 cloves garlic, sliced

1 1/2 cups milk

2 tablespoons flour

1/4 cup Parmesan cheese

1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves 1/4-teaspoon salt

In large pot of boiling salted water, cook linguine according to package directions. Drain well. Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms, green onions and garlic. Stir-fry until mushrooms begin to brown. Stir in turkey and cook until turkey is hot. Preheat broiler. In quart jar with lid, combine milk, flour, 2 tablespoons Parmesan cheese, the basil and salt. Shake until smooth. Add to turkey mixture and cook, stirring constantly, until sauce has thickened. Transfer linguini to flameproof baking dish; top with turkey mixture and remaining 2 tablespoons Parmesan cheese. Place under broiler until lightly browned, about 1 minute. 4 Servings