This quasi lasagna serves 4, has 381 calories, 5 grams of fat, 3 grams of fiber, 31 grams protein and 52 grams carbs. I cheated and put extra salt on my serving with a sprinkling of shredded Parmesan. I borrowed the recipe (book) from my friend and co-worker Jeri. It was delicious.
Ingredients:
1/2 LB skinless, boneless chicken breasts, cut in strips
1 onion, chopped
2 garlic cloves, minced
One 28-ounce can crushed tomatoes
1 tsp Italian herb seasoning
1/4 tsp black pepper
2 cups ziti or penne
2/3 cup nonfat ricotta cheese
1/3 cup shredded part-skim mozzarella cheese
2 tbsp grated Parmesan cheese
1. Spray a large nonstick skillet with cooking spray; heat. Add chicken and cook, turning as needed for about 5 minutes.
2. Preheat oven to 375 degrees
3. Spray same skillet with nonstick cooking spray. Add onion and garlic, cook, stirring as needed, until softened, about 5 minutes. Add tomatoes, Italian seasoning and pepper, bring to a boil. Reduce heat and simmer, uncovered, stirring as needed, until mixture is thickened slightly, 8-10 minutes.
4. Meanwhile, cook the ziti or penne according to package directions. Drain and mix with ricotta cheese.
5. Pour half of the tomato mixture into 13X9 inch baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.
No comments:
Post a Comment