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 tablespoon 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

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Cooking Directions

Step 1

Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.

Step 2

Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.

Step 3

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.

Step 4

Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.

Step 5

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.

Step 6

Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.