Lighter Chicken/Veggie Tetrazzini

4 oz. whole-wheat linguine
4 oz. boneless, skinless chicken breasts, diced
Olive oil
8 oz. mushrooms, sliced
1 c. diced carrots
1 c. julienned green bell peppers
½ c. diced red onion
1 T. minced garlic
2 T. flour
1 c. skim milk
½ c. chicken broth
1 c. grated parmesan cheese
1 t. red pepper flakes
Kosher salt/black pepper
2 T. dry sherry
½ c. chopped fresh parsley, divided
Lemon zest

1. Preheat oven 375.
2. Coat 1 ½-2 qt. baking dish with PAM. Set aside.
3. Cook pasta in salted boiling water for 6 minutes. Drain.
4. In large saute pan, drizzle bottom with olive oil and place over medium heat.
5. Season chicken and saute in pan for 5-6 minutes. Transfer to paper-lined plate to drain.
6. To saute pan, add mushrooms and saute for 5 minutes or until liquid evaporates.
7. Add about 1 T. olive oil to pan. Saute carrots, bell peppers, onion and garlic until carrots are softened, 3-4 minutes.
8. Stir in flour and cook another minute.
9. Add milk and broth, stirring constantly until sauce thickens. Reduce heat to low.
10. Stir in Parmesan cheese, pepper flakes and season with salt/black pepper to taste. Stir until cheese melts.
11. Stir in sherry, chicken, pasta and ¼ c. of parsley.
12. Transfer to baking dish.
13. Bake for 15 minutes or until bubbly.
14. Let cool 5 minutes.
15. Garnish with remaining chopped parsley.