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Chicken & Penne Casserole with Tomatoes & Goat Cheese Recipe

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This recipe for Chicken & Penne Casserole with Tomatoes & Goat Cheese is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups penne pasta
2 tsp olive oil
3 cups sliced mushrooms
1 onion, chopped
2 tomatoes, chopped
1 cup diced cooked chicken breast
1 cup canned black beans, rinsed and drained
1/2 cup fat-free egg substitute (or 2 eggs)
1/2 cup reduced-sodium chicken broth
2 oz reduced-fat goat cheese, crumbled
2 tbsp plain dried breadcrumbs
1 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
Directions:
Directions:
Preheat oven to 375º. Spray a 7x11-inch baking dish with nonstick spray. Prepare the pasta according to package directions, omitting the salt if desired. Drain and transfer to a large bowl. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the mushroom mixture to the pasta. Stir in the tomatoes, chicken, beans, egg substitute, and broth. Spoon the mixture into the baking dish, top with the goat cheese. Combine the breadcrumbs, Parmesan cheese, and parsley with 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. Makes 6 servings.
Number Of Servings:
Number Of Servings:
6

 

 

 

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