Low Fat Chicken Tetrazzini

Heat oven to 425ºF and grease the bottom of a 3-quart baking dish with cooking spray.

Heat enough water to boil the pasta. Add salt and pasta once water is rapidly boiling. Cook until al dente, around 8 minutes. Rinse and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and half of the rosemary; cook, stirring, until softened, about 5 minutes.

Add flour and cook, stirring, for 1 minute.

Add broth, milk and lemon juice and cook for about 4 minutes more, or until sauce is nice and thick. Remove from heat.

Place pasta and chicken into the 3-quart dish. Mix panko bread crumbs, lemon zest, the remainder of the rosemary and the cheese into another bowl. Sprinkle over the pasta/chicken mixture.

Bake for 20–30 minutes or until bubbly.