Spinach And Chicken Mostaccioli Casserole(Low-Fat) - cooking recipe

Ingredients

10 oz. uncooked mostaccioli
1 pkg. frozen chopped spinach, thawed
vegetable cooking spray
2 tsp. vegetable oil
2/3 c. chopped onion
2 large garlic cloves, minced
1 lb. boned, skinned chicken
2 (14 1/2 oz.) cans no salt whole tomatoes, undrained, coarsely chopped
3 Tbsp. no salt added tomato paste
1 1/4 tsp. dried whole basil
3/4 tsp. dried whole oregano
1/4 tsp. crushed red pepper
1/2 c. grated Parmesan cheese

Preparation

Cook mostaccioli; drain.
Place spinach on paper towel; squeeze until barely moist.
Coat large nonstick skillet with spray; add oil.
Place over medium heat until hot.
Add onion and garlic; saute until tender.
Add chicken; cook until chicken loses its pink color, stirring constantly.
Stir in tomatoes and next 5 ingredients; bring to a boil.
Reduce heat and simmer uncovered 5 minutes, stirring occasionally.
Combine pasta, spinach, chicken mixture and 1/4 cup cheese in bowl.
Stir well.
Spoon into a 13 x 9 x 2-inch baking dish coated with spray.
Sprinkle with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 20 minutes.