1 lb. fettuccine noodles
6 tbsp. butter
1 c. sliced white leeks
1/4 lb. sliced mushrooms
1 lb. chicken breasts, cubed
15 oz. lite ricotta cheese
1/2 c. dry white wine
1/2 tsp. dried tarragon
2 (10 oz.) frozen chopped spinach
1/4 c. heavy cream
3/4 c. Parmesan cheese

Cook fettuccine until just tender. Drain and toss with 3 tablespoons butter. In a large frying pan, melt 3 remaining tablespoons over medium heat, add leeks and mushrooms and saute for 3 minutes. Add chicken pieces, cook, stirring constantly until chicken turns white. Add ricotta, wine, and tarragon. Blend well and cook until heated through.

Combine spinach and fettuccine until mixed. Add cream and half of Parmesan. In 9x13 inch pan, arrange fettuccine around edges. Pour chicken mixture in center. Sprinkle with rest of Parmesan. Bake 10 minutes until heated at 400 degrees. Serves 6-8.