| 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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