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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Greek 1 Servings

INGREDIENTS

3/4 lb Boneless, skinless chicken breast, cubed
1 c Chopped onions
1 cn (14.4 oz) low-sodium tomatoes
1/4 ts Ground cinnamon
1/4 ts Black pepper
1 c Loosely packed spinach
1 c Skim milk
1/4 c Fat-free egg substitute
3/4 c Shredded reduced-fat mozzarella cheese
2 tb Grated Parmesan cheese
1/8 ts Ground nutmeg
8 oz Rotini, cooked

INSTRUCTIONS

Cinnamon and nutmeg impart a distinctive flavor to this Greek-inspired
casserole.
Coat a nonstick skillet with nonstick spray and heat for 1 minute.  Add
chicken and onions; cook, stirring often, until chicken is browned and
cooked through.  Add tomatoes, cinnamon and pepper, stirring to brake up
tomatoes.  Bring to a boil.  Reduce heat; simmer 5  minutes.  Spoon chicken
into 8-inch-square baking dish.  Arrange spinach over chicken mixture.
Whisk milk, egg substitute, cheeses and nutmeg in a bowl.  Stir in rotini
and spoon over spinach.  cover with foil.  Finish cooking or refrigerate
until next day.
To finish cooking:  Bake, covered, at 350° until hot throughout, about 45
minutes. Servings: 4, Per serving: 425 calories, 4.9 g fat(10% of
calories), 59 mg cholesterol,
219 mg sodium, 1.8 g dietary fiber.
Posted to Digest eat-lf.v096.n204
Date: Thu, 31 Oct 1996 01:11:45 -0600
From: bmann@jcn1.com (Beverly Manning)

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