Sherried Chicken and Fettucini Casserole

From Pasta by Katharine Blakemore Light and Healthy

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 8  ounces fettuccine
• 1  onion, chopped
• 1  large red bell pepper, sliced
• 8  ounces mushrooms, sliced
• 1  ounce butter or 1  ounce  low fat margarine
• 1 1⁄2 ounces flour
• 2  cups  chicken stock
• 1⁄2 cup dry sherry
•  salt and pepper
• 12  ounces  cooked chicken, chopped
• 2  tablespoons  light cream
• 1⁄2 cup cheddar cheese, finely grated

Directions

1. Cook fettucini in boiling water for 8 to 10 minutes, until still quite firm, then drain well.
2. Cook onion, bell pepper and mushrooms in butter until soft. Add the flour, cook for 1 minute, then add the stock, sherry, salt and pepper. Bring to a boil, stirring constantly, then cook for 2 to 3 minutes.
3. Mix together the pasta, chicken, cream and vegetable sauce. Pour into a shallow ovenproof casserole, sprinkle with the cheese. Cook in a preheated oven at 375 degrees for 30 to 35 minutes, or microwave 8 to 10 minutes on HIGH.
4. Note**** This is an ideal dish for using up the remaining of the cooked chicken. Use the chicken carcass to make the stock.
5. If cooking this dish in the microwave, finish off under the broiler to brown the cheese.