|
|
Active Time: 30 Minutes
Total Time: 1 Hour
Yield: 6 servings
|
This retro dish will please kids and adults alike.
Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days. |
RECIPE INGREDIENTS
| 6 ounces fettuccine, preferably spinach |
| 2 teaspoons canola oil |
| 3 leeks, white parts only, washed and finely chopped (1 1/2 cups) |
| 6 ounces button mushrooms, quartered |
| 1 teaspoon chopped fresh rosemary, divided |
| 3 tablespoons all-purpose flour |
| 3 cups reduced-sodium chicken broth |
| 1/2 cup low-fat milk |
| 2 cups cubed cooked chicken breast |
| Grated zest of 1 lemon |
| lemon juice to taste |
| salt & freshly ground pepper to taste |
| 1/3 cup freshly grated parmesan cheese |
| 1/4 cup fine dry breadcrumbs |
| 1 tablespoon finely chopped fresh parsley |
|
|
|
DIRECTIONS
Preheat oven to 425 degrees F.
Coat a 3-quart baking dish 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.
|
Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. 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.
|
|
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
|
|
| Part of These Recipe Collections |
Find Similar Recipes » |
|
|
|
|
|
|
Nutrition Facts per Serving
Yield: 6 servings
|
|
|
|
|
| Carbohydrates, Total: |
35g |
|
|
|
|
|
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
