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.

Posted to Digest eat-lf.v096.n204

Date: Thu, 31 Oct 1996 01:11:45 -0600

From: bmann@jcn1.com (Beverly Manning)