Name: Low-Fat Spinach, Pasta and Chicken Casserole
Ingredients: 1 o oz. uncooked pasta (shells, mostaccioli, etc.); 1 (10 oz.) pkg. frozen chopped spinach (thawed); vegetable cooking spray; 2 tsp. cooking oil; 2/3 c. chopped onion; 2 large cloves garlic (minced); 1 lb. boned, skinned chicken breast, cut into 1-inch pieces; 2 (14 1/2 oz.) cans tomatoes, coarsely chopped (undrained); 3 tbsp. tomato paste; 1 c. Healthy Choice tomato sauce; 1 (8 oz.) can mushrooms; 1 1/4 tsp. dried whole basil; 3/4 tsp. dried whole oregano; 1/4 tsp. salt; 1/4 tsp. pepper; 1/2 c. fresh grated Parmesan cheese; 2 c. low-fat Mozzarella cheese

Low-Fat Spinach, Pasta and Chicken Casserole

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Low-Fat Spinach, Pasta And Chicken Casserole is an impressive dinner. Made with 1o oz. uncooked pasta (shells, mostaccioli, etc.), 1 (10 oz.) pkg. frozen chopped spinach (thawed), vegetable cooking spray, 2 tsp. cooking oil and 2/3 c. chopped onion, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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👨‍🍳 Instructions

Cook pasta of your choice according to package directions and drain.

Place spinach on paper towels, squeeze out excess liquid. Coat large nonstick skillet with cooking spray; and oil and place over medium-high heat until hot.

Add onion and garlic; saute until tender.

Add chicken and cook until chicken loses its pinkish color, stirring constantly.

Stir in tomatoes, tomato paste and tomato sauce.

Add next 5 ingredients; bring to boil.

Reduce heat and simmer, uncovered, 5 minutes, continue to stir.

Combine pasta, spinach, chicken mixture and 1/4 cup Parmesan.

Add 1 1/2 cups Mozzarella cheese.

Stir well.

Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray.

Sprinkle with remaining 1/4 cup Parmesan and 1/2 cup Mozzarella cheese.

Bake at 350° for 20 to 25 minutes.

Yields about 8 (1 1/2 cup) servings.