3-4 chicken/turkey breasts
2 cans chicken broth (6 oz. size)
1 c. diced carrots, or more
1 c. sliced mushrooms, fresh/jar
2 tbsp. chopped pimento
1 c. half & half
1 c. white wine or cooking sherry
1/4 tsp. nutmeg
1 lb. linguini, cooked & drained
1/2 c. each Parmesan & Romano cheese, grated
Bread crumbs
4-5 tbsp. butter
1/4-1/2 c. flour (more or less for making the sauce)

Simmer chicken/turkey in broth until cooked; set aside. When cool cut into bite-size pieces. Sauce: Melt butter, make paste with flour, gradually add warm broth to paste keeping smooth, then add the rest of broth, wine/sherry, half & half, nutmeg and cheese; let cook until thickened, stirring often.

When sauce is thickened add vegetables, pimento and chicken. Add this sauce to the cooked linguini, mix and then put in greased baking dish. Sprinkle with buttered bread crumbs and a little more cheese and bake in 350 degree oven until bubbly and brown on top. 1 1/2 hours or so. This is excellent when you have left over turkey to use up.

Serves 6.