Low-Fat Spinach, Pasta And Chicken Casserole

• 1o oz. uncooked pasta (shells, mostaccioli, etc.)
• 1 (10 oz.) pkg. frozen chopped spinach (thawed)
• vegetable cooking spray
• 2 tsp. cooking oil
• 2/3 c. chopped onion
• 2 large cloves garlic (minced)
• 1 lb. boned, skinned chicken breast, cut into 1-inch pieces
• 2 (14 1/2 oz.) cans tomatoes, coarsely chopped (undrained)
• 3 Tbsp. tomato paste
• 1 c. Healthy Choice tomato sauce
• 1 (8 oz.) can mushrooms
• 1 1/4 tsp. dried whole basil
• 3/4 tsp. dried whole oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. fresh grated Parmesan cheese
• 2 c. low-fat Mozzarella cheese

1. Cook pasta of your choice according to package directions and drain.
2. Place spinach on paper towels, squeeze out excess liquid. Coat large nonstick skillet with cooking spray; and oil and place over medium-high heat until hot.
3. Add onion and garlic; saute until tender.
4. Add chicken and cook until chicken loses its pinkish color, stirring constantly.
5. Stir in tomatoes, tomato paste and tomato sauce.
6. Add next 5 ingredients; bring to boil.
7. Reduce heat and simmer, uncovered, 5 minutes, continue to stir.
8. Combine pasta, spinach, chicken mixture and 1/4 cup Parmesan.
9. Add 1 1/2 cups Mozzarella cheese.
10. Stir well.
11. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray.
12. Sprinkle with remaining 1/4 cup Parmesan and 1/2 cup Mozzarella cheese.
13. Bake at 350u0b0 for 20 to 25 minutes.
14. Yields about 8 (1 1/2 cup) servings.

pasta, vegetable cooking spray, cooking oil, onion, garlic, chicken, tomatoes, tomato paste, healthy choice tomato sauce, mushrooms, basil, oregano, salt, pepper, parmesan cheese, lowfat mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349762 (may not work)