| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Pasta, Poultry | 12 | Servings | |
INGREDIENTS
| 1/2 | md | Onion |
| 1 | cn | (28 oz) tomatoes; canned |
| 1 | Jar (14 oz) picante sauce | |
| 1 | cn | (16 oz) black beans; rinsed and drained |
| 2 | lg | Egg whites |
| 1 | c | Ricotta cheese |
| 1 | pk | (8 oz) lasagna noodles; cooked |
| 4 | Boneless skinless chicken breast halves, cut in 1-1/2" chunks | |
| 1 | cn | (4 oz) green chilies; chopped |
| 1 | pk | (8 oz) Monterey jack cheese; shredded |
INSTRUCTIONS
SAUCE Preheat the oven to 350 degrees. In a food processor with the metal blade, chop -the onion. Add the tomatoes with their juice, salsa, and taco seasoning and pulse until the tomatoes are in small pieces, 3 or 4 times. Remove to a medium bowl and stir in the beans to make the sauce. In small bowl, mix the egg whites with the ricotta cheese; set aside. Spread 1 cup of the bean sauce over the bottom of a 13x9x2-in casserole dish coated with nonstick cooking spray Top with 5 noodles, overlapping slightly. Sprinkle with half the -chicken, half the chilies, and 2 more cups of the sauce. Spoon out the ricotta cheese mixture and spread it out lightly. Top with half the shredded cheese, 5 more remaining noodles, and the remaining chicken, chilies, sauce, and cheese. Bake uncovered for 40 minutes, or until the noodles are tender when pierced with sharp knife. Cool at least 20 -minutes before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck" <[email protected]> on Nov 8, 1997
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