Spinach And Chicken Mostaccioli Casserole(Low-Fat)

• 10 oz. uncooked mostaccioli
• 1 pkg. frozen chopped spinach, thawed
• vegetable cooking spray
• 2 tsp. vegetable oil
• 2/3 c. chopped onion
• 2 large garlic cloves, minced
• 1 lb. boned, skinned chicken
• 2 (14 1/2 oz.) cans no salt whole tomatoes, undrained, coarsely chopped
• 3 Tbsp. no salt added tomato paste
• 1 1/4 tsp. dried whole basil
• 3/4 tsp. dried whole oregano
• 1/4 tsp. crushed red pepper
• 1/2 c. grated Parmesan cheese

1. Cook mostaccioli; drain.
2. Place spinach on paper towel; squeeze until barely moist.
3. Coat large nonstick skillet with spray; add oil.
4. Place over medium heat until hot.
5. Add onion and garlic; saute until tender.
6. Add chicken; cook until chicken loses its pink color, stirring constantly.
7. Stir in tomatoes and next 5 ingredients; bring to a boil.
8. Reduce heat and simmer uncovered 5 minutes, stirring occasionally.
9. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in bowl.
10. Stir well.
11. Spoon into a 13 x 9 x 2-inch baking dish coated with spray.
12. Sprinkle with remaining 1/4 cup cheese.
13. Bake at 350u0b0 for 20 minutes.

mostaccioli, vegetable cooking spray, vegetable oil, onion, garlic, chicken, salt, salt, basil, oregano, red pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985521 (may not work)