- 6
Ingredients
- Makes 6 servings
- 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
Preparation
Step 1
1
Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
2
Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
3
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 ½ 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.
4
Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
5
Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining ½ teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
6
Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.