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Creamy Spinach Mushroom Chicken

  1 pound skinless boneless chicken breast halves
  1 1/2 cups (about) water
  2 large garlic cloves, minced
  1 bay leaf
  1/3 cup all purpose flour
  2 tablespoons cornstarch
  2 cups low-fat (1%) milk
  1 teaspoon dried tarragon
  1 teaspoon salt
  1/8 teaspoon ground nutmeg
  1/4 cup dry white wine
  1 10-ounce package frozen spinach, thawed, squeezed dry
  8 ounces spinach fettuccine
  8 ounces mushrooms, sliced
  1 1/2 teaspoons olive oil
  3/4 cup coarse fresh breadcrumbs from French bread
  1/4 cup freshly grated Parmesan cheese

    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 minutes. Transfer chicken to plate; cool. Shred chicken.

    Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid. 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 up to this point. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.

    Preheat oven to 400F. Grease 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish. Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan. Makes 6 servings.

    Contributed by - Melissa M.

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