From EatingWell: October 1997
This retro dish will please kids and adults alike.
- 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
- Preheat oven to 425°F. Coat 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.
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.
Per serving: 295 calories; 6 g fat (2 g sat, 2 g mono); 47 mg cholesterol; 35 g carbohydrates; 25 g protein; 3 g fiber; 285 mg sodium; 449 mg potassium.
Nutrition Bonus: Selenium (34% daily value), Vitamin A (19% dv), Iron (15% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 2 1/2 vegetable, 2 very lean meat
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- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- October 1997