Chicken and spinach pastitsio

Yield: 1 Servings

Measure Ingredient
¾ pounds Boneless, skinless chicken breast, cubed
1 cup Chopped onions
1 can (14.4 oz) low-sodium tomatoes
¼ teaspoon Ground cinnamon
¼ teaspoon Black pepper
1 cup Loosely packed spinach
1 cup Skim milk
¼ cup Fat-free egg substitute
¾ cup Shredded reduced-fat mozzarella cheese
2 tablespoons Grated Parmesan cheese
⅛ teaspoon Ground nutmeg
8 ounces Rotini, cooked

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, 1⅘ g dietary fiber.

Posted to Digest eat-lf.v096.n204 Date: Thu, 31 Oct 1996 01:11:45 -0600 From: bmann@... (Beverly Manning)

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