Chicken and Spinach Pastitsio

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Chicken and Spinach Pastitsio Ingredients

3/4 lb Boneless, skinless chicken	1 c Skim milk
1 c Chopped onions	1/4 c Fat-free egg substitute
1 cn (14.4 oz) low-sodium	3/4 c Shredded reduced-fat
1/4 ts Ground cinnamon	2 tb Grated Parmesan cheese
1/4 ts Black pepper	1/8 ts Ground nutmeg
1 c Loosely packed spinach	8 oz Rotini, cooked

Instructions for Chicken and Spinach Pastitsio

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, 1.8 g dietary fiber. Posted to Digest eat-lf.v096.n204 Date: Thu, 31 Oct 1996 01:11:45 -0600 From: bmann@jcn1.com (Beverly Manning)

Main Ingredient: ChickenCuisine: Uncategorized

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