INGREDIENTS:
2 chicken breasts with all skin and visible fat removed
3 c. cooked extra wide egg noodles
1 can whole tomatoes
1 (6 oz.) can tomato paste with oil drained
3 cloves garlic
1 tbsp. basil
1/2 tbsp. oregano
1 tsp. thyme
1 tsp. rosemary
10-12 fresh mushrooms, sliced
1 med. green pepper, chopped
1/2 med. red onion, chopped
3/4 c. lowfat skim ricotta cheese
1/3 c. lowfat Parmesan cheese
DIRECTIONS:
Cover chicken breast with water and add 1 garlic clove. Bring to boil and simmer 20-25 minutes until breasts are done.
In saucepan, add chopped tomatoes, tomato paste and 2 cloves of minced garlic. Add seasonings and onion and green pepper. Stir and simmer at least 30 minutes.
When chicken has cooled, remove from bones and chop. Add chicken and mushrooms to tomato mixture. Drain fat from reserved chicken stock. Add a few tablespoons to tomato mixture to adjust consistency. Simmer tomato mixture 15 minutes. Add cooked noodles to tomato mixture and stir thoroughly.
Pour into casserole and add ricotta cheese. Mix well. Top with Parmesan. Cover and bake at 375 degrees for 25-30 minutes.
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