Chicken & Penne Casserole with Tomatoes & Goat Cheese – from Marta

Chicken & Penne Casserole with Tomatoes & Goat Cheese – from Marta via a WW Cookbook
Serves 6
5 Points value

2 cups penne
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
½ cup fat-free egg substitute (or 2 eggs)
½ cup reduced-sodium chicken broth
2 ounces reduced-fat goat cheese, crumbled
2 Tbsp plain dried bread crumbs
1 tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley

Preheat the oven to 375. 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 tsp 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 bread crumbs, Parmesan cheese, and parsley with remaining 1 tsp 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.