Chicken Pasta Pie

Name: Chicken Pasta Pie
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 cup onions, chopped; 8 ozs stewed tomatoes, undrained; 8 ozs tomato sauce; 1/2 tsp Italian seasoning; 1/2 tsp salt; 6 ozs fettuccine, cooked and drained; 4 ozs mozzarella cheese, shredded; 1 c fat-free cottage cheese; 1 whole egg; 1/4 cup parmesan cheese

Adapted from General Mills, Inc.

1 lb ground chicken breast
1/2 cup onions, chopped
8 ozs stewed tomatoes, undrained
8 ozs tomato sauce
1/2 tsp Italian seasoning
1/2 tsp salt
6 ozs fettuccine, cooked and drained
4 ozs mozzarella cheese, shredded
1 c fat-free cottage cheese
1 whole egg
1/4 cup parmesan cheese

Preheat oven to 350. Prepare a 10 "x 1 1/2" pie plate with cooking spray; set aside. In a skillet, cook chicken and onions until the chicken is no longer pink. Stir in tomatoes, tomato sauce, Italian seasoning, and salt. Heat to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Meanwhile, combine fettuccine and mozzarella cheese in a small bowl. Spread the mixture into the prepared plate; press evenly on the bottom and up sides. Meanwhile, combine cottage cheese and egg in a small bowl; spread the mixture over fettuccine in the pan. Sprinkle top evenly with chicken mixture and parmesan cheese. Bake, uncovered for 30 minutes, or until hot in the center. Let stand for 10 minutes before cutting.

Posted: 10/4/2001

Pasta, Rice, & Grains

Rated by 9 users (4.89)

WW Points^* : 3.15

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 151 Calories from Fat 37 (25%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 61g	20%
Sodium 642mg	27%
Potassium 12mg	4%
Total Carbohydrate7g	2%
Dietary Fiber 1g	4%
Sugars 4g
Protein 20g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.