| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Boned and skinned chicken | |
| breasts | ||
| 1 | t | Oil |
| 2 | Chopped spinach, thawed | |
| 1 | c | 2% low-fat milk |
| 1 | c | Chicken broth |
| 1 | t | Dried thyme |
| 1 | t | Dried basil |
| 1/2 | Yellow onion, finely | |
| chopped | ||
| 3 | Green onions, finely chopped | |
| 4 | Cloves garlic, finely | |
| chopped | ||
| 1 | ds | Tabasco sauce |
| 3 | c | Pasta, cooked and drained |
| 2 | T | Cornstarch |
| 1/2 | c | Parmesan cheese |
| 1 | c | Mozzarella cheese, shredded |
| 2 | t | Salt |
| 1/2 | t | Fresh ground black pepper |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
From: TheCookie@aol.com Date: Sun, 28 Jul 1996 19:42:57 -0400 Brown chicken breasts in skillet with oil. Remove chicken from skillet and cut in to chunks. Place yellow and green onions in chicken skillet and cook until yellow onions are translucent. Add the thyme, basil, garlic, chicken, chicken broth and tabasco sauce. Cook for 10 minutes. Add the spinach, salt, pepper, milk, and parmesan cheese. Mix well and cook until cheese melts. In a small bowl combine cornstarch and dry while wine and mix well. Remove chicken mixture from heat and mix in the cornstarch and wine mixture. Place back on stove and cook until mixture thickens. In a square casserole dish put spread around 1/3 of the chicken mixture. Add a cup of pasta and then a 1/3 cup of the mozzarella cheese. Then add 1/2 of the chicken mixture, another layer of pasta and 1/2 the mozzarella cheese. Then add the rest of the chicken mixture, the last cup of pasta and the last of the mozzarella cheese. Bake in the oven at 350 degrees for 20 minutes. MC-Recipe Digest V1 #171 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 71.8mg
Sodium: 1913.2mg
Potassium: 652.5mg
Carbohydrates: 10.8g
Fiber: 3.1g
Sugar: 3.5g
Protein: 34.5g