Broccoli Chicken Pasta Casserole(Low-Fat)

• 2 tsp. Crisco vegetable oil
• 2/3 c. chopped onion
• 2 large cloves garlic, minced
• 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
• 2 cans (14 1/2 oz. each) whole tomatoes, undrained and coarsely chopped
• 1 (8 oz.) can tomato sauce
• 1/4 c. ketchup
• 1 1/4 tsp. dried basil leaves
• 3/4 tsp. dried oregano leaves
• 1/4 tsp. salt
• 1 (10 oz.) pkg. frozen broccoli cuts, thawed and well drained
• 5 oz. uncooked small macaroni, cooked (without salt or fat) and well drained
• 1/2 c. grated Parmesan cheese, divided

1. Heat oven to 350u0b0.
2. Heat Crisco oil in large skillet on medium-high heat.
3. Add onion and garlic.
4. Cook and stir until tender.
5. Add chicken.
6. Cook and stir just until chicken is no longer pink in center.
7. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt.
8. Bring to a boil.
9. Reduce heat to low. Simmer 5 minutes, stirring occasionally.

vegetable oil, onion, garlic, chicken, tomatoes, tomato sauce, ketchup, basil, oregano, salt, frozen broccoli cuts, macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541331 (may not work)