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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