From Paulette Vickery's Recipe Collection

WW: BAKED CHICKEN AND ZETI

main dish, poultry

1/2 lb chicken breasts, diced
1 each onion, chopped
1 teaspoon minced garlic, in a jar
1 can crushed tomatoes, 28oz
1 teaspoon italian herb seasoning
1/4 teaspoon black pepper
2 cup zeti or penny pasta
2/3 cup nonfat ricotta cheese
1/3 cup part skim motzarella cheese
2 tablespoon parmisan cheese

Spray a large nonstick skillet with Pam, and heat. Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes. Transfer browned chicken to a plate. Preheat oven to 375 degrees. Spray skillet with additional Pam. Add onion and garlic, cooking, stirring as needed, until vegetables are tender, about 5 minutes. Add tomatoes, Italian seasoning, and pepper, and bring to a boil. Reduce the heat and simmer uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes. Meanwhile, cook zeti according to package directions. Drain and mix with ricotta cheese. Pour half of the tomato mixture into a Pammed 13-9 inch baking dish. Layer with the zeti mixture, chicken, and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbly and cheese is melted, 15-20 minutes. Per serving: calories 381, total fat 5 G, saturated fat 2 G, cholesterol 40 MG, sodium 209 MG, carbohydrate 52 G, fiber 3 G, protein 31 G, calcium 371 MG, points 7.

Yield: 4 servings




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