| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Casseroles, Chicken, Pasta, 7 points |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Skinless boneless chicken breast; cut into 1/4" strips |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 28 |
oz |
Crushed tomatoes; no salt added |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
Italian Seasoning |
| 2 |
c |
Penne pasta |
| 2/3 |
c |
Fat-free ricotta cheese |
| 1/3 |
c |
Shredded lowfat mozzarella cheese |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
1. Spray a large nonstick skillet with nonstick cooking spray; heat.
Add the chicken and cook, turning as needed, until lightly browned,
5-6 minutes. Transfer to a plate.
2. Preheat the oven to 375 degrees.
3. Spray the same skillet with more nonstick cooking spary. Add the
onion and garlic; cook, stirring as needed, until softened, about 5
minutes. Add the tomatoes, Italian seasoning and pepper; bring to a
boil. Reduce the heat and simmer, uncovered, stirring as needed,
until the mixture is thickened slightly, 8-10 minutes.
4. Meanwhile, cook the ziti according to package directions. Drain
and mix with the ricotta cheese.
5. Pour half of the tomato mixture into a 13X9" baking pan, layer
with the ziti mixture, the chicken and the remaining tomato mixture.
Sprinkle with the cheeses. Bake until hot and bubbling and the cheese
is melted, 15-20 minutes.
Message From Nickaduck@aol.com to The TNT Recipes List.
Per serving: 378 Calories; 5g Fat (11% calories from fat); 32g
Protein; 52g Carbohydrate; 47mg Cholesterol; 680mg Sodium
NOTES : 7 WW points per serving
Recipe by: Weight Watchers Simply the Best
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Oct 17, 1999, converted by MM_Buster v2.0l.
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