Chicken Tetrazzini

Name: Chicken Tetrazzini
Yield: 6
Ingredients: 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

Chicken Tetrazzini was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/chicken-tetrazzini-recipe-10039.aspx" target="_blank">www.cooking.com.</a>

"This retro dish will please kids and adults alike. Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days...."

INGREDIENTS

•

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes