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This one is as easy as it gets my healthy, culinary friends……some sauteed veggies, cooked chicken (optional), fresh mozzarella, all baked to perfection in one pan.  Flavorful, easy and beautiful to look at, could it get any better?  This dish can also be made ahead, refrigerated or frozen, then baked before serving.

Great for meatless Monday, Friday or any day of the week with ground chicken.  Serve with a big green salad and some fresh, whole strawberries. Easy -peasy.

serves 8

  • 16 oz LEAN GROUND CHICKEN, 93/7
  • 2 medium ZUCCHINI, chopped
  • 1 large RED BELL PEPPER, chopped
  • 1/2 large ONION, chopped
  • 8 oz MUSHROOM, chopped
  • 16 oz DICED TOMATOES, LOW SODIUM, (1 can)
  • 10 oz WHEAT, ROTINI OR PENNE PASTA
  • 24 oz PASTA SAUCE, TOMATO & BASIL
  • 12 oz PASTA SAUCE, ROASTED GARLIC
  • 1 tsp ITALIAN SEASONING
  • 1 tsp PARSLEY, DRIED
  • SALT & PEPPER, to taste
  • 8 oz FRESH MOZZARELLA CHEESE, sliced
  • 1/3 cup PARMESAN CHEESE, FRESH, SHREDDED

1. Brown and crumble chicken (if using), 7-8 minutes, in a large skillet sprayed with cooking spray. Remove and pour in olive oil. Saute all vegetables (if going meatless you can toss in a few more) for 6-8 minutes or until start to brown.

2. While vegetables cook, heat water and boil pasta in salted water to al dente, about 7 minutes. Drain and mix with vegetables, chicken, pasta sauce and 1/2 tsp italian seasoning.

3. Pour pasta mixture into a sprayed 9 x 13″ baking dish. Cover top with sliced mozzarella, parmesan cheese, parsley and remaining 1/2 tsp italian seasoning. Bake at 350 degrees for 20-25 minutes, for browned top broil a few minutes before serving. Make ahead and refrigerate, bake before serving. Cut into 8 pieces. Serving size: 1 piece.

VARIATIONS: Use any favorite vegetables (broccoli, artichokes, carrots) or other lean meats.

NUTRITION INFO PER SERVING (with chicken): 390 cal, 13g fat, 5g sat fat, 47g carb, 8g fiber, 14g sugar, 27g protein

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