INGREDIENTS

INSTRUCTIONS

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~-------------------TOPPING-------------------------  :          --
ground from French bread  :          -- grated  COOK CHICKEN: Combine
chicken, 1 cup water, garlic and bay leaf in  large saucepan. Cover and
simmer just until chicken is cooked  through, turning once, about 15
min. Transfer chicken to plate; cool.  Shred chicken. Pour cooking
liquid into measuring ing cup, adding  more water to measure 1 cup if
necessary. Reserve cooking liquid.  WHITE SAUCE: Whisk flour and
cornstarch in heavy large saucepan. Add  1 cup milk; whisk until
smooth. Stir in 1 cup milk, tarragon, salt,  nutmeg and reserved 1 cup
chicken cooking liquid. Stir over medium  heat until mixture thickens
and boils, about 5 minutes. Add wine;  stir until mixture is very thick
about 2 minutes longer. Remove from  heat. Stir in shredded chicken and
spinach.  (Can be made 1 day ahead to this point. Cover and chill.
Rewarm over  medium-low heat, stirring frequently before continuing.)
Preheat oven to 400F. Spray an 11x7x2 inch glass baking dish.  PASTA:
Cook fettuccine it large pot of boiling salted water unto just  tender
but still firm to bite. Drain. Return to pot. Add mushrooms and
chicken mixture ture; toss. Season with salt and pepper. Transfer to
prepared baking dish.  CRUMB TOPPING: Heat oil in small nonstick
skillet over medium-high  heat. Add breadcrumbs; stir 1 minute.
Sprinkle over casserole. Bake  until casserole bubbles and breadcrumb
are golden, about 20 minutes.  Let stand 10 minutes. Sprinkle with
Parmesan.  PER SERVING: calories, 335; total fat, 6 g or 16%cff;
saturated fat,  2g; cholesterol, 82 mg.  PAT'S VARIATION: Low-fat milk
is the base for the cream sauce; the  dish resembles fettucine alfredo.
We had leftover chicken from  another meal that totaled about 2 ounces
per serving. White sauce  would not thicken without some oil so 1
teaspoon whipped butter was  added to the liquids. We used a
combination of flour ("Dry" roux) and  cornstarch and a pinch of salt.
Chardonay, fresh tarragon and a more  generous helping of nutmeg
completed the sauce. We used a combination  of short curly "egg"
noodles and linguini. The assembly was as stated  above with one
exception. Instead of spinach, we used 2 collard  leaves per serving:
trimmed, stripped and julienned; sauted briefly  (to a bright green) in
nonstick pan sprayed with butter flavored corn  oil. The crumbs, too
were sauted in spray instead of oil. Baked at  400F for about 22
minutes. Served with freshly grated Parmesan.  One-quarter acorn squash
and cranberry conserve completed the meal. A  little dry but very
tasty, especially with the extra pinches of  nutmeg. - -
phannema@wizard.ucr.edu  *"The Lighter Side of Casseroles," article by
Jim Fobel for Bon  Appetit (1998:Feb p.66). Quintessential home
cooking, casseroles can  be heavy on flavor but light on fat and
calories. Also available:  Lighter Than Mom's Tuna-Noodle Casserole and
the Mixed-Mushroom  Lasagna with Parmesan Sauce, both updated versions
of time-honored  dishes.  Recipe by: Jim Fobel (1998-Feb) Bon Appetit*
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb
11, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 52mg
Sodium: 513mg
Potassium: 516.7mg
Carbohydrates: 14.9g
Fiber: 2g
Sugar: 4.5g
Protein: 24.8g