Recipe - Chicken And Spinach Pastitsio

Three fourths pound Boneless, skinless chicken
breast, cubed
1 cup Chopped onions
1 cn (14.4 oz) lowsodium
tomatoes
One fourth teaspoon Ground cinnamon
One fourth teaspoon Black pepper
1 cup Loosely packed spinach
1 cup Skim milk
One fourth cup Fatfree egg substitute
Three fourths cup Shredded reducedfat
mozzarella cheese
2 tablespoon Grated Parmesan cheese
1/8 teaspoon Ground nutmeg
8 ounce Rotini, cooked

Cinnamon and nutmeg impart a distinctive flavor to this Greekinspired
casserole.

Coat a nonstick skillet with nonstick spray and heat for 1 minute. Add
chicken and onions; cook, stirring often, until chicken is browned and
cooked through. Add tomatoes, cinnamon and pepper, stirring to brake up
tomatoes. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon chicken
into 8inchsquare baking dish. Arrange spinach over chicken mixture.

Whisk milk, egg substitute, cheeses and nutmeg in a bowl. Stir in rotini
and spoon over spinach. cover with foil. Finish cooking or refrigerate
until next day.

To finish cooking: Bake, covered, at 350° until hot throughout, about 45
minutes.