Tuscani PastaSubmitted by: DORIGIRL
IntroductionGreat low-fat Italian dish Great low-fat Italian dish
8 oz rotini (spiral) noodles, whole what is great
6 oz fat-free mozzarella cheese (set aside for layering)
For alfredo sauce:
1 tbsp butter
8 oz nonfat cream cheese
2 cloves garlic
1/8 tsp pepper
2 C nonfat milk
6 oz nonfat mozzarella cheese
2 tbsp parmesan cheese
1-2 C cooked, cubed chicken breast (calories are for 1 cup)
1 fresh whole-wheat bread slice, processed into crumbs
1 tsp butter, or use spray butter
sprinkle of garlic salt
Spray an 8X8 or 9X9 pan with cooking spray
Cook noodles as directed by package.
For alfredo sauce,
-melt butter in sauce pan over medium-low
-stir in cream cheese until creamy and smooth
-add garlic and pepper
-stir in milk until creamy
-add mozzarella cheese and stir till melted. Use a hand-held or traditional blender to smooth it out if needed (sometimes with nonfat cheese, some blending is required)
-sprinkle in parmesan
-Stir in chicken
For topping: in skillet, melt butter and mix in bread crumbs, stirring until mildly coated. Sprinkle in garlic salt.
Spread 1/3 of chicken mixture in pan and top with noddles. Sprinkle with 1/3 of mozzarella and some parmesan cheese. Repeat layer. Spread the last of the chicken mixture on top, sprinkle with last of mozzarella and some parmesan.
Top with bread crumb mixture.
Bake 20-30 min.
Number of Servings: 8
Recipe submitted by SparkPeople user DORIGIRL.