| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
"No Yolks" egg noodle substitute; cooked |
| 1 |
lb |
Ground chicken breast; skinless; cooked |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Bell peppers; chopped |
| 1/2 |
ts |
Olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 16 |
oz |
Tomato sauce |
| 1 |
c |
Fat-free cottage cheese |
| 1/4 |
c |
Fat-free sour cream; softened |
| 8 |
oz |
Fat-free cream cheese |
INSTRUCTIONS
From: matejka@bga.com (Anita A. Matejka)
Date: Fri, 19 Apr 1996 11:31:34 +0100
Recipe By: Anita A. Matejka
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray;
set aside. Cook noodles according to package directions. Drain. Meanwhile,
cook chicken, onions, and bell peppers in oil until no pink remains in
chicken and vegetables are tender. Stir in salt, black pepper, tomato
sauce; set aside. In a mixing bowl, combine cottage cheese, sour cream, and
cream cheese. Spread half noodles in prepared pan. Then, cover, with cheese
mixture, and remaining noodles. Top with chicken-tomato mixture. Bake for
30 minutes.
Per serving: 239 Calories; 1g Fat (5% calories from fat); 25g Protein; 30g
Carbohydrate; 38mg Cholesterol; 1014mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #49
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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