Baked Pennine Pasta with Chicken

Baked Pennine Pasta with Chicken

4 oz mozzarella cheese, skim
1 oz parmesan cheese, fat free
1 tsp leaves basil
1 tsp leaves oregano
1 tbsp olive oil
5 oz chicken breast
1 cup pieces or slices mushrooms
16 oz tomatoes
2 oz pasta
DirectionsCook pasta until it is still undercooked. It will cook while it is baking.
Bake the chicken breast until it is just tender.
Pour olive oil into sauce pan and cook mushrooms, (add some garlic if you like). Add tomatoes and cook until the tomatoes are hot.
Cut the cooked chicken breast into bite size pieces and add to tomato mixture.
Drain and rinse well the pasta in cold water. Drain again until almost all water is gone.
Pour pasta into a baking dish sprayed with non-stick spray. Add tomato mixture and mix well. Pour mozzarella cheese over the mixture and mix.
Add the parmesan cheese and bake at 375 °F (190 °C) for approximately 30 minutes. Let stand for 5 minutes before serving.
Note: you can change the spices and maybe add some hot chili peppers. You could also add some red and green peppers for color and taste.
Nutrition Facts
Serving Size 1 serving

Amount Per Serving
Calories from Fat 60Calories 180

% Daily Values*
Total Fat 6.68g 10%
Saturated Fat 2.663g 13%
Polyunsaturated Fat 0.658g
Monounsaturated Fat 2.898g
Cholesterol 33mg 11%
Sodium 357mg 15%
Potassium 326mg
Total Carbohydrate 14.78g 5%
Dietary Fiber 1g 4%
Sugars 3.82g
Protein 16.28g

Vitamin A 5% Vitamin C 11%

Calcium 22% Iron 11%