Low Fat Chicken Recipes

Ingredients:

6 oz dried fettuccine -preferably spinach
2 tsp canola oil
3 leeks, white parts only -washed and finely chopped -1 1/2 cups
6 oz button mushrooms, quartered
1 tsp chopped fresh rosemary
3 tbsp all-purpose flour
3 cup reduced-sodium chicken broth, defatted
1/2 cup 1% milk
2 cup cubed cooked chicken breast
fresh lemon juice, to taste
salt & freshly ground black pepper, to taste
1/3 cup freshly grated parmesan cheese
1/4 cup fine dry breadcrumbs
grated zest of 1 lemon
1 tbsp finely chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Lightly oil a 3-quart baking dish or coat it with
nonstick spray.

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

3. 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
from heat and stir in chicken. Season with lemon juice, salt and pepper.

4. Gently mix reserved fettuccine into chicken mixture and spoon into
prepared baking dish.

5. In a small bowl, combine Parmesan, breadcrumbs, lemon zest, parsley and
remaining 1/2 teaspoon rosemary. Season with salt and pepper. Sprinkle
mixture over the casserole. (The casserole will keep, covered, in the
refrigerator for up to 2 days.)

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

MAKES 6 SERVINGS.

340 calories per serving; 28 grams protein; 7 grams fat (2.3 grams
saturated fat); 39 grams carbohydrate; 510 mg sodium; 57 mg cholesterol; 2
grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6