Tuesday, November 18, 2008

Baked Chicken and Ziti

Again, I'm sorry about the poor photography on my blog, it's a talent I have yet to develop!

This is one of those recipes that has become an ever-occurring incidence in our home. It's rich, wholesome, LOWFAT, and the kids love it. The best thing about this recipe is that after I make it once, I always have enough ingredients to make it again and freeze it, (or you could be smart about it, double the recipe and do it all at once, why didn't I think of that!) When I made it the second time to freeze it, I put it in two 8x8 disposable pans, covered it in foil and wrote the baking directions. It's a meal that keeps on giving!

Adapted from Weight Watchers, Simply the Best

2 boneless skinless chicken breasts, cooked and cubed
2 cups ziti
2/3 cup fat free ricotta cheese
1 onion diced
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce
1 TB Italian seasoning (I also love pizza seasoning in this)
1/4 tsp black pepper
1/3 cup mozz cheese
2 TB parm cheese
1. Preheat oven to 375.
2. Spray a large nonstick skillet with cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.
3. Meanwhile, cook the ziti according the package directions. Drain and mix with the ricotta cheese.
4. Pour half of the tomato mixture into a 13x9 inch pan, layer with ziti mixture, the chicken and the remaining tomato mixture. Sprinkle wih the cheese. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.
4 Servings
Serving Size-1/4 of casserole
381 cal, 5g fat, 2g sat fat, 40mg chol, 209mg sod, 52g total carbs, 3g dietary fiber, 31g prot
7 Points per serving


priscilla said...

yummy! that looks good. i love anything pasta especially with chiken in it!

Kristen said...

Thanks for the recipe! This is one I'm making for sure :o)