| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Ground chic, Pasta, Rice, Couscous |
8 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Olive oil |
| 1 |
lb |
Ground chicken breast, |
|
|
Skinless — cooked |
| 1/2 |
c |
Onions — chopped |
| 1/2 |
c |
Bell peppers — chopped |
| 1 |
pk |
Spaghetti sauce mix |
| 16 |
oz |
Fat-free cottage cheese |
| 3 |
c |
No Yolks® egg noodle |
|
|
Substitute — uncooked |
| 2 |
ts |
Basil |
| 1 |
tb |
Parsley |
| 14 1/2 |
oz |
Crushed tomatoes |
| 8 |
oz |
No-salt-added tomato sauce |
| 1 |
c |
Water |
| 8 |
oz |
Fat-free mozzarella cheese |
|
|
Grated |
INSTRUCTIONS
From: matejka@bga.com (Anita A. Matejka)
Date: Wed, 22 May 1996 12:28:52 +0100
In a skillet, heat oil over medium flame. Add chicken, onions, and bell
peppers. Cook until chicken is no longer pink and vegetables are tender.
Sprinkle chicken mixture with half of the spaghetti sauce mix. Then, spoon
cotttage cheese over chicken mixture. Top with egg noodle substitute in a
layer and sprinkle with remaining spaghetti sauce mix. Stir in basil and
parsley. Pour crushed tomatoes, tomato sauce, and water over top, making
sure all is moistened. Cover and simmer over low flame, 35 minutes or until
noodles are done. Sprinkle with cheese over top and let set for 5 minutes
before serving.
Recipe By : Cooking Cleverly, Using Your Gas Range Efficiently
Posted to Master Cook Recipes List, Digest #94
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