- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 271.1
- Total Fat: 4.3 g
- Cholesterol: 23.9 mg
- Sodium: 502.7 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.5 g
- Protein: 26.6 g
Chicken Spinach Rotini BakeSubmitted by: MRCHARNOB
IntroductionThis is a work in progress, but at first attempt it was a good and cheesy treat for dinner. This is a work in progress, but at first attempt it was a good and cheesy treat for dinner.
Olive Oil, 1 tbsp
Chicken Breast, no skin, 6 ounces
Onions, raw, 1/2 cup, finely chopped
Flour, white, 1/4 cup
Milk, nonfat, 4 cups
Pepper, black, 1/2 tsp
Salt, 1 tsp
Garlic powder, 1 tsp
Kroger Whole Wheat Whole Grain Salad Rotini, 1-1/2 cups dry
Egg white, 1
Cottage Cheese, Nonfat, 15 oz
Spinach, fresh, 2 cups finely chopped
Parmesan Cheese, grated, 1/4 cup
Heat 1 tbsp of Olive Oil in a medium skillet over medium-high heat. Add 6 oz. chopped chicken breast and 1/2 c. onions. Cook until no pink is left in the chicken and onions are wilted. Add the 1/4 cup of flour and stir until blended. Whisk in the 4 cups of milk, garlic, salt, pepper, uncooked rotini and bring to a boil. Boil until the white sauce thickens, about 5 minutes. Remove from the heat.
While the sauce is boiling, combine the 15 oz of FF cottage cheese, spinach, egg white, and 3/4 of the parmesan cheese.
After the sauce is thickened, pour in a 11x7" baking pan and stir in the spinach combination. Top with remaining parmesan cheese.
Bake at 400 for 20-25 minutes until hot and bubbly. Makes 7 servings, 1 cup each.
Number of Servings: 7
Recipe submitted by SparkPeople user MRCHARNOB.
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Member Ratings For This Recipe
I tried this recipe last night, with major changes to it, and my husband loved it, still needs major tweeking for us. Dry eggs are an egg substitute. They are a powdered binding agent that replaces eggs. Lactose, gluten, milk etc free. Like "Egg Beaters" except only used in baked food preparation - 1/8/09