Baked Seafood Fettucine

Chef Notes:
Spaghetti or linguine would also work. Serves 4 as the main dish.
Serves 6 when accompanied by crusty garlic bread and a green side salad. Can be prepared ahead, chilled and baked just before serving.

Ingredients:
8 oz package Shining Ocean surimi seafood
8 oz dried pasta
1 cup sliced mushrooms (baby bella, Portobello, shiitake)
½ cup onion chopped
1 medium zucchini cut in ¼ rounds
4 cloves fresh garlic minced
3 Tbsp flour
1 cup white wine
¾ cups chicken broth
½ cup sour cream
½ cup Mozzarella or Monterey jack cheese, shredded
Olive oil for sautéing as needed
Topping: 1/8 cup breadcrumbs
1/8 cups Parmesan cheese grated

Directions:
Cook pasta according to package directions, drain, set aside.
Saute onions, mushrooms, garlic and zucchini in olive oil.
Combine wine, chicken broth, flour, salt and pepper in a bowl. Stir to mix. Add to vegetables.
Cook over medium heat until thickened.
Remove from heat. Gently stir in surimi seafood, sour cream and cheese.
Mix noodles with sauce. Coat a 9 x 13 inch casserole dish with cooking spray or olive oil.
Pour mixture into dish.
Combine bread crumbs and Parmesan cheese. Sprinkle over casserole.
Bake uncovered at 350 F 30 minutes or until bubbly and lightly browned.