Substitute 1-1/2 cups chopped leftover cooked turkey for the cooked chicken. Add to drained cooked spaghetti with the cooked vegetables, cream cheese sauce and Parmesan; continue as directed.
Instead of making the traditional dish with butter and milk, we used Philadelphia Light Cream Cheese Spread and 25%-less-sodium chicken broth. In addition, we reduced the overall amount of cheese in the dish and used Kraft Part Skim Mozzarella Shredded Cheese and Kraft 100% Parmesan Light Grated Cheese. All of these changes result in a savings of 160 calories and 10 g of total fat, including 5 grams of saturated fat, per serving.