3c chicken broth
1/2c white wine (I use a peach demi-sec)
1t Mrs Dash herb garden blend seasoning
1/2t cracked blacked pepper
1 pint heavy cream
1 small onion, chopped
16 oz chopped shiitake mushrooms (any will do)
12 oz linguine pasta (cooked as label directs)
24 oz chopped cooked turkey
1 1/2 c shredded parmesan cheese
Preheat oven to 400 degrees. In a 1 gallon saucepan, melt the butter over medium heat. Add mushrooms and onion and sautee.While sauteeing mushrooms and onion, add wine, and all seasonings.When liquids have reduced slightly, add flour and whisk in fully with mixture, and lower your temperature.This makes your roux (thickening agent) for the sauce mixture.
Add chicken stock and heavy cream, and keep stirring constantly until sauce thickens, and is boiling slightly for 2-3 minutes. Add turkey and stir until turkey is completely mixed in to sauce.
Take your favorite baking dish (medium to large preferably) and spray with a pan coating. Layer cooked linguine evenly over pan.Spread the sauce mixture over the top of linguine throughout pan.Top with parmesan cheese and bake for 25-30 minutes, until cheese is nice and bubbly. Makes 8 to 12 servings (depending on how hungry you are.)