Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base or Vegetarian No Chicken Base.
Recipe tags: chicken base, advanced difficulty, main, poultry, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 1 lb | diced mushrooms |
| 2 tsp | Better Than Bouillon® Mushroom Base |
| 2 tsp | minced garlic |
| 1 tsp | cracked black pepper |
| 2 tsp | The Original “Louisiana” Brand Hot Sauce™ |
| 1 Tbsp | freshly chopped rosemary |
| 8 Tbsp | unsalted butter |
| ½ cup | all-purpose flour |
| 3 cups | hot water |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 cup | heavy cream |
| 3 cups | cooked, diced turkey |
| 1 lb | linguini, cooked al dente according to the package |
| 1 cup | grated Parmesan cheese, divided |
Directions
Preheat the oven to 375°F. Grease a 13-inch x 9-inch baking dish.
Add the olive oil to a medium stockpot over medium-high heat. Add the mushrooms and cook for 3-4 minutes. Add the Mushroom Base, garlic, pepper, Hot Sauce and rosemary to the pan and cook for 1 minute more.
Add the butter to the pan and melt. Add the flour and whisk to combine and cook for 1-2 minutes.
Slowly whisk in the Roasted Chicken Base (dissolved in the 3 cups hot water) and the heavy cream. Cook until the sauce has thickened, 4-5 minutes. Do not boil.
Add the turkey, linguini and half the Parmesan cheese to the pan and toss to combine. Pour the mixture into the baking dish and spread evenly. Sprinkle the remaining Parmesan cheese over the top.
Place the baking dish directly into the oven and bake for 25 minutes.
Carefully remove the baking dish from the oven and let rest for 10 minutes before serving.