"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for CHICKEN TETRAZZINI, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



6 oz spinach fettuccine
2 tsp canola oil
1 1/2 C finely chopped leeks (whites only)
6 oz button mushrooms, quartered
1 tsp chopped fresh rosemary
3 TB flour
3 C low sodium chicken broth
1/2 C skim milk
2 C cubed cooked chicken breast
1/3 C freshly grated Parmesan cheese
1/4 C fine dry breadcrumbs
1 TB chopped fresh parsley
grated zest of 1 lemon
salt, pepper & lemon juice, to taste

Preheat oven to 425 Coat 3 qt baking dish w/cooking spray. Cook fettuccine, about 8 minutes. Drain, rinse, set aside. Heat oil in large skillet over medium heat. Add leeks & cook stirring till light brown, 6-8 minutes. Add mushrooms & 1/2 tsp rosemary, cook stirring till softened, 5 minutes. Add flour & cook stirring 1 minute. Add broth & milk, bring to boil stirring till slightly thick, about 4 minutes. Remove from heat & stir in chicken. Season w/lemon juice, salt & pepper. Mix fettuccine into chicken mixture & spoon into dish. Combine Parmesan, breadcrumbs, lemon zest, parsley & remaining rosemary. Season w/salt & pepper. Sprinkle over casserole. Bake 20-30 minutes. Let stand 5 minutes & serve.




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