Chicken Ziti Bake Recipe

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Chicken Ziti Bake
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Ingredients
10
Count
Nutrition
92
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Spray a large nonstick skillet with nonstick cooking spray; heat.
  2. Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes.
  3. Transfer to a plate.
  4. Preheat the oven to 375 degrees.
  5. Spray the same skillet with more nonstick cooking spray.
  6. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
  7. Add the tomatoes, Italian seasoning and pepper; bring to a boil.
  8. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.
  9. Meanwhile, cook the ziti according to package directions.
  10. Drain and mix with the ricotta cheese.
  11. Pour half of the tomato mixture into a 13X9 baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture.
  12. Sprinkle with the cheeses.
  13. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.9 Kcal (385 kJ)
Calories from fat 16.72 Kcal
% Daily Value*
Total Fat 1.86g 3%
Cholesterol 19.4mg 6%
Sodium 134.39mg 6%
Potassium 83.38mg 2%
Total Carbs 2.34g 1%
Sugars 0.99g 4%
Dietary Fiber 0.26g 1%
Protein 7.18g 14%
Vitamin C 1.2mg 2%
Iron 0.1mg 0%
Calcium 109.8mg 11%
Amount Per 100 g
Calories 100.28 Kcal (420 kJ)
Calories from fat 18.24 Kcal
% Daily Value*
Total Fat 2.03g 3%
Cholesterol 21.17mg 6%
Sodium 146.65mg 6%
Potassium 90.98mg 2%
Total Carbs 2.55g 1%
Sugars 1.08g 4%
Dietary Fiber 0.29g 1%
Protein 7.83g 14%
Vitamin C 1.3mg 2%
Iron 0.1mg 0%
Calcium 119.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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