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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHICKEN TETRAZZINI Recipe

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This recipe for CHICKEN TETRAZZINI is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 425º 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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