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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:6Yield:6 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ouncesfettuccine, preferably spinach2teaspoonscanola oil3 leeks, white parts only, washed and finely chopped (1 1/2 cups)6ouncesbutton mushrooms, quartered1teaspoonchopped fresh rosemary, divided3tablespoonsall-purpose flour3cupsreduced-sodium chicken broth½cuplow-fat milk2cupscubed cooked chicken breastGrated zest of 1 lemonLemon juice, to tasteSalt & freshly ground pepper, to taste⅓cupfreshly grated Parmesan cheese¼cupfine dry breadcrumbs1tablespoonfinely chopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6ouncesfettuccine, preferably spinach
2teaspoonscanola oil
3 leeks, white parts only, washed and finely chopped (1 1/2 cups)
6ouncesbutton mushrooms, quartered
1teaspoonchopped fresh rosemary, divided
3tablespoonsall-purpose flour
3cupsreduced-sodium chicken broth
½cuplow-fat milk
2cupscubed cooked chicken breast
Grated zest of 1 lemon
Lemon juice, to taste
Salt & freshly ground pepper, to taste
⅓cupfreshly grated Parmesan cheese
¼cupfine dry breadcrumbs
1tablespoonfinely chopped fresh parsley
DirectionsPreheat oven to 425 degrees 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.TipsMake Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.Originally appeared: EatingWell Magazine, October 1997
Directions
Preheat oven to 425 degrees 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.TipsMake Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.
Preheat oven to 425 degrees 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
Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.
Originally appeared: EatingWell Magazine, October 1997
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Nutrition Facts(per serving)288Calories6gFat35gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
