A couple of nights ago I made this with the pasta I received from The Barilla group, in reference to Share the Table see here for the post on that, I looked for a recipe on WW online that had some ingredients that I had on hand. I REALLY modified the recipe to fit what I thought would sound good, and it was very good. Of course it was pasta so I needed to have a soup and salad so I didn't GORGE myself on the pasta, it was very good!
PTS 6, serves 6
2 cups uncooked pasta, penne variety
2 tsp olive oil
1/4 cup(s) cremini mushrooms, sliced
5 re hydrated shitaki mushrooms, sliced
1/2 medium onion(s), chopped
1 can petit cut canned tomatoes
1 chicken breast, cubed
1/4 cup(s) reduced-sodium chicken broth
1/2 tsp garlic powder
1/2 tsp Italian Seasoning
Salt & Pepper to taste
2 oz hard-type goat cheese, low-fat, crumbled
2 Tbsp dried bread crumbs
1 Tbsp grated Parmesan cheese
1 Tbsp parsley, fresh, chopped OR 1/2 tsp dried parsley
Preheat the oven to 375°F. Spray a 7 x 11-inch baking dish with nonstick spray.
1. Cook the pasta according to package directions; drain. Transfer to a large bowl.
2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Cook chicken, then add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the chicken mushroom mixture to the pasta in the bowl. Stir in the tomatoes, egg, garlic powder, Italian seasoning, salt and pepper, and broth. Spoon the mixture into the baking dish. Top with the goat cheese.
3. Combine the bread crumbs, Parmesan cheese, and parsley with the remaining 1 teaspoon oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes. Yields 1 cup per serving.
Molly really loved this, she loves chicken, she loves pasta win win!