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| INGREDIENTS |
| 6 oz |
spinach fettuccine |
| 2 tsp |
canola oil |
| 3 |
leeks, white parts only, washed and finely chopped (1½ cups) |
| 6 oz |
button mushrooms, quartered |
| 1 tsp |
chopped fresh rosemary, divided |
| 3 tbsp |
all-purpose flour |
| 3 c |
reduced-sodium chicken broth |
| ½ c |
low-fat milk |
| 2 c |
cubed cooked chicken breast |
| |
grated zest of 1 lemon |
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lemon juice, to taste |
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salt and freshly ground pepper, to taste |
| ⅓ c |
freshly grated Parmesan cheese |
| ¼ c |
fine dry breadcrumbs |
| 1 tbsp |
finely chopped fresh parsley |
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| RECIPE |
- Preheat oven to 425°F.
- Spray a 3-quart baking dish with cooking spray.
- Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
- While pasta is cooking and cooling, heat a large skillet over medium heat. Add oil and then leeks.
Cook, stirring, until lightly browned, 6 to 8 minutes.
- Add mushrooms and ½ teaspoon rosemary; cook, stirring, until mushrooms are softened, about 5 minutes.
- Add flour and cook, stirring, for 1 minute.
- Whisk in broth and milk and bring to a boil stirring, until slightly thickened, about 4 minutes more.
- Turn off or remove from heat and add chicken, stir to coat.
- Season with lemon juice, salt and pepper.
- Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
- Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
- Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
295 |
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| Total Fat |
6 |
g |
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| Saturated Fat |
2 |
g |
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| Sodium |
285 mg |
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| Total Carbohydrates |
35 g |
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| Fiber |
3 g |
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| Protein |
25 g |
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