Posted by: pwhayes 10-31-99 4:56 AM
Chicken Tetrazzini
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
Preheat oven to 425F. and 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 casserole. (The casserole will keep, covered, in refrigerator for up to 2 days.)
Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
Source: Eating Well October 1997