Main Courses – Baked Penne Pasta Italiano
Baked Penne Pasta Italiano
With a few changes, we cut back significantly on calories and fat.
♥ Use boneless and skinless chicken breast.
♥ Replace regular cheese with lower fat versions.
Makes 6 servings
Ingredients:
16 oz. penne pasta
1 tbsp. olive oil
12 oz. chicken breast, boneless and skinless
2 garlic cloves, crushed
2 14.5-oz. cans tomatoes, diced
2 tbsp. dried basil, 1 tbsp. dried oregano
1 tsp. salt, 1/2 tsp. freshly ground pepper
1 bunch spinach, stemmed and washed (about 3 cups)
8 oz. mozzarella cheese, low fat, grated
15 oz. ricotta cheese, nonfat
1/3 cup Parmesan cheese
4 seconds, cooking oil spray
Preheat oven to 400º. Boil pasta until just done. Drain, rinse, and set aside in a large bowl. Heat a nonstick sauté pan. Add olive oil. Place chicken in the pan and sauté until brown. Remove and allow to cool off. Dice the chicken into 1/4-inch cubes and add to the pasta bowl. Add garlic and sauté until brown. Add tomatoes and dried herbs. Simmer for 10 minutes. Season with salt and pepper. Add sauce, spinach, mozzarella, and ricotta. Mix well. Place everything in a greased baking dish and sprinkle with Parmesan cheese. Bake until brown on top for about 25 minutes.
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| Compare and Save | ||
 Instead of this… |
Calories | Fat (g) |
| Traditional recipe, 1 serving | 458 | 18 |
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 Try this… |
Calories | Fat (g) |
| Modified recipe, 1 serving | 370 | 9 |
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 Total savings:  88 calories and 9 grams of fat per serving |
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