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    Chicken Parmesan Noodle Bake*


    Source of Recipe


    JoAnna Lund

    List of Ingredients




    1/4 cup chopped onion
    1 3/4 cups (on 14 1/2-ounce can) stewed tomatoes, coarsely chopped and
    undrained
    1 1/2 teaspoons Italian seasoning
    2 teaspoons Sugar Twin or Sprinkle Sweet
    1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
    1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
    1 1/2 cups (9 ounces) diced cooked chicken breast
    2 cups hot cooked noodles, rinsed and drained

    Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with olive
    oil-flavored cooking spray. In a large skillet sprayed with olive
    oil-flavored cooking spray, saute onion for 5 minutes. Stir in undrained
    stewed tomatoes, Italian seasoning, Sugar Twin, and mushrooms. Add Parmesan
    cheese, chicken, and noodles, mix well to combine. Spread mixture into
    prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack
    and let set for 5 minutes. Divide into 4 servings.

    HINT:
    1. If you don't have leftovers, purchase a chunk of cooked chicken breast
    from your local deli.
    2. 1 3/4 cups uncooked noodles usually cooks to about 2 cups.

    Each serving equals:
    HE: 2 1/4 Protein, 1 1/4 Vegetable, 1 Bread, 1 Optional Calorie

    251 Calories, 3 gm Fat, 24 gm Protein, 32 gm Carbohydrate, 558 mg Sodium, 77
    mg Calcium, 3 gm Fiber

    DIABETIC: 2 1/2 Meat, 1 1/2 Starch, 1 Vegetable

    Recipe found in "Cooking Healthy with the Kids in Mind" by JoAnna M. Lund


    Recipe




 

 

 


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