Creamy Turkey Tetrazzini

• 1 package (1 pound) linguine
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 4 cups cubed cooked turkey
• 1 cup sliced fresh mushrooms
• 1 jar (4 ounces) diced pimientos, drained
• 1/4 cup chopped fresh parsley
• 4 to 5 drops hot pepper sauce
• 1/3 cup grated Parmesan cheese

1. Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
2. Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13x9-in. baking dish. Make a well in center of pasta, making a space about 6x4 in.
3. To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
4. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake until bubbly and heated through, 20-30 minutes longer.

linguine, butter, allpurpose, salt, pepper, cayenne pepper, chicken broth, heavy whipping cream, turkey, mushrooms, pimientos, parsley, pepper sauce, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamy-turkey-tetrazzini/ (may not work)