Ingredients Jump to Instructions ↓

  1. 1 pound skinless boneless chicken breast halves

  2. 1-1/2 cups water

  3. 2 large garlic cloves minced

  4. 1 bay leaf

  5. 1/3 cup all purpose flour

  6. 2 tablespoons cornstarch

  7. 2 cups milk

  8. 1 teaspoon dried tarragon

  9. 1 teaspoon salt

  10. 1/8 teaspoon ground nutmeg

  11. 1/4 cup dry white wine

  12. 10 ounce package frozen spinach thawed and squeezed dry

  13. 8 ounces spinach fettuccine

  14. 8 ounces mushrooms sliced

  15. 1-1/2 teaspoons olive oil

  16. 3/4 cup coarse breadcrumbs

  17. 1/4 cup freshly grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Combine chicken, 1 cup water, garlic and bay leaf in large saucepan.

  2. Cover and simmer just until chicken is cooked through turning once about 15 minutes.

  3. Transfer chicken to plate and cool then shred.

  4. Pour cooking liquid into measuring cup adding more water to measure 1 cup if necessary. Reserve cooking liquid.

  5. Whisk flour and cornstarch in heavy large saucepan then add 1 cup milk and whisk until smooth.

  6. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved chicken cooking liquid.

  7. Stir over medium heat until mixture thickens and boils about 5 minutes.

  8. Add wine then stir until mixture is very thick about 2 minutes longer then remove from heat.

  9. Stir in shredded chicken and spinach then cover and chill.

  10. Reheat over medium low heat stirring frequently before continuing.

  11. Preheat oven to 400 then oil a glass baking dish.

  12. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite then drain.

  13. Return to pot then add mushrooms and chicken then toss and season with salt and pepper.

  14. Transfer to prepared baking dish then heat oil in small nonstick skillet over medium high heat.

  15. Add breadcrumbs then stir 1 minute and sprinkle over casserole and bake 20 minutes.

  16. Allow to stand 10 minutes then sprinkle with parmesan and serve.


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