1/2 pound whole wheat ziti
1/2 pound boneless, skinless chicken breasts, cut into thin
1 large onion, chopped
1/4 cup chopped sun-dried tomatoes (not in oil)
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 can (28-ounces) tomatoes in thick puree
2 teaspoons Italian seasoning
1 cup shredded reduced-fat mozzarella cheese
oven to 350 degrees. Spray 2-1/2 quart baking dish with non-stick
cooking spray. Prepare the ziti as directed on package. Drain and
place in large bowl.
medium heat, in a large skillet sprayed with non-stick cooking spray,
cook chicken, stirring until browned. Remove to a bowl. Recoat the
skillet and cook onion and sun-dried tomatoes for 5 minutes until
softened. Add the garlic, cook for 2 minutes. Next, add vinegar
and cook another 2 minutes, stirring well.
in the canned tomatoes with puree, Italian seasoning and chicken.
Simmer for 15 minutes. Add to the bowl with cooked ziti and toss.
Place half the ziti mixture into the prepared baking dish. Sprinkle
with half the cheese. Top with the remaining ziti mixture and remaining
cheese. Bake for 25 minutes or until heated through. Serves 4. Dietary
exchanges: 3 vegetable, 2 bread, 3 meat and 1/2 fat.