1/2 pound whole wheat ziti
1/2 pound boneless, skinless chicken breasts, cut into thin strips
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

Preheat 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.
Over 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.
Stir 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.

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