Chicken And Spinach Pastitsio
Last updated 6/12/2012 1:13:35 AM. Recipe ID 42086. Report a problem with this recipe.
Title: Chicken and spinach pastitsio
Yield: 1 Servings
3/4 lb Boneless, skinless chicken
1 c Chopped onions
1 cn (14.4 oz) low-sodium
1/4 ts Ground cinnamon
1/4 ts Black pepper
1 c Loosely packed spinach
1 c Skim milk
1/4 c Fat-free egg substitute
3/4 c Shredded reduced-fat
2 tb Grated Parmesan cheese
1/8 ts Ground nutmeg
8 oz Rotini, cooked
Cinnamon and nutmeg impart a distinctive flavor to this Greek-inspired
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.
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