Weekly Recipe: Chicken & Penne Casserole with Tomatoes & Goat Cheese

Chicken & Penne Casserole with Tomatoes & Goat Cheese
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 & drained
1/2 cup fat-free egg substitute
1/4 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 baking dish with nonstick spray.

Prepare pasta according to package directions. Drain and transfer to a large bowl.

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 goat cheese.

Combine the bread crumbs, Parmesan 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.

Per 1 cup serving: 250 calories, 5g fat (1g saturated fat), 5g fiber, 282mg sodium

--from Best Eats