Chicken Tetrazzini
Source of Recipe
from Eating Well October 1997
Recipe Introduction
This creamy chicken/ noodle casserole is really convenient for a weeknight dinner.
List of Ingredients
6 ounces fettucine
2 teaspoons canola oil
3 stalks leek - finely chopped
6 ounces button mushrooms - quartered
1 teaspoon fresh rosemary - chopped
3 tablespoons all-purpose flour
3 cups chicken broth - defatted
1/2 cup 1% milk
2 cups cooked chicken breast halves - cubed
fresh lemon juice - to taste
salt - to taste
fresh ground pepper - to taste
1/2 cup Parmesan cheese - grated
1/4 cup fine dry breadcrumbs
1 lemon zest - grated
1 tablespoon fresh parsley - finely chopped
Recipe
Preheat oven to 425F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
Cook fettucine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
Meanwhile, in a large skillet, heat oil 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 chicken broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove form heat and stir in chicken. Season with lemon juice, salt and pepper.Gently mix reserved fettucine into chicken mixture and spoon into prepared baking dish.
In a small bowl, combine Parmesan, breadcrumbs, lemon zest, parsley and remaining 1/2 teaspoon rosemary. Season with salt and pepper. Sprinkle mixture over the casserole. (The casserole will keep, covered, in the refrigerator for up to 2 days.)
Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
Nutritional Information
Calories: 359 Calories From Fat: 28%
Protein: 29g Carbohydrate: 35g
Cholesterol: 61mg Sodium: 1010mg
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