Low Fat Chicken Tetrazzini

• 2 cups Tri Color Pasta
• 2 teaspoons Extra Virgin Olive Oil
• 1 whole Onion
• 1- 1/2 cup Mushrooms
• 1 teaspoon Dried Rosemary, Divided
• 3 Tablespoons All-purpose Flour
• 3 cups Reduced Sodium Chicken Broth
• 1/2 cups 2% Milk
• 1 teaspoon Lemon Juice
• 2 cups Shredded Rotisserie Chicken
• 1/4 cups Panko
• 1 dash Lemon Zest
• 13 cups Parmesan Cheese

1. Heat oven to 425 degrees F and grease the bottom of a 3-quart baking dish with cooking spray.
2. Heat enough water to boil the pasta.
3. Add salt and pasta once water is rapidly boiling.
4. Cook until al dente, around 8 minutes.
5. Rinse and set aside.
6. Meanwhile, heat oil in a large skillet over medium heat.
7. Add onions and cook, stirring, until lightly browned, 6 to 8 minutes.
8. Add mushrooms and half of the rosemary; cook, stirring, until softened, about 5 minutes.
9. Add flour and cook, stirring, for 1 minute.
10. Add broth, milk and lemon juice and cook for about 4 minutes more, or until sauce is nice and thick.
11. Remove from heat.
12. Place pasta and chicken into the 3-quart dish.
13. Mix panko bread crumbs, lemon zest, the remainder of the rosemary and the cheese into another bowl.
14. Sprinkle over the pasta/chicken mixture.
15. Bake for 2030 minutes or until bubbly.

tri, olive oil, onion, mushrooms, rosemary, allpurpose, chicken broth, milk, lemon juice, rotisserie chicken, lemon zest, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/low-fat-chicken-tetrazzini/ (may not work)