Recipe for Chicken and Spinach Pastitsio #2 (Modified) 
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Yield:
4
Ingredients:
Amount Ingredient
3/4 lb skinless boneless chicken breast cubed
1 cup chopped onions
3/8 oz canned tomatoes low-sodium
1/4 tsp ground cinnamon
1/4 tsp black pepper
1 cup spinach loosely packed
1 cup skim milk
1/4 cup Egg Beaters 99% egg substitute
3/4 cup lowfat mozzarella cheese shredded
2 tbl Parmesan cheese grated
1/8 tsp ground nutmeg
Instructions:
Instructions: 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 8-inch-square 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 350F until hot throughout, about 45 minutes.

Servings: 4

NOTES : Cinnamon and nutmeg impart a distinctive flavor to this Greek-inspired
casserole.

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