Low Fat Chicken Tetrazzini Recipe

Ingredients

6 ounces dried 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

3 tablespoons all-purpose flour

3 cups reduced-sodium chicken broth, defatted

1/2 cup 1% milk

2 cups cubed cooked chicken breast

fresh lemon juice, to taste

salt & freshly ground black pepper, to taste

1/3 cup freshly grated parmesan cheese

1/4 cup fine dry breadcrumbs

grated zest of 1 lemon

1 tablespoon finely chopped fresh parsley

Method

1.Preheat oven to 425°F.

Lightly oil a 3-quart baking dish or coat it with nonstick 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, 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 from heat and stir in chicken.

Season with lemon juice, salt and pepper.

4.Gently mix reserved fettuccine into chicken mixture and spoon into prepared baking dish.

5.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.)

6.Bake casserole for 20 to 30 minutes, or until bubbling.

Let stand for 5 minutes before serving.

MAKES 6 SERVINGS.

340 calories per serving; 28 grams protein; 7 grams fat (2.

3 grams saturated fat); 39 grams carbohydrate; 510 mg sodium; 57 mg cholesterol; 2 grams fiber.

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