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)