Title: Chicken and spinach pastitsio
 Categories: None
      Yield: 1 Servings
 
    3/4 lb Boneless, skinless chicken
           -breast, cubed
      1 c  Chopped onions
      1 cn (14.4 oz) low-sodium
           -tomatoes
    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
           -mozzarella cheese
      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
  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.