Baked Chicken and Ziti

1/2 pound skinless boneless chicken breasts, cut into 1/4" strips
1 onion, chopped
2 garlic cloves, minced
One 28-ounce can crushed tomatoes (no salt added)
1 teaspoon Italian, herb seasoning
1/4 teaspoon freshly ground black pepper
2 cups ziti or penne
2/3 cup nonfat ricotta cheese
1/3 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

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

PER SERVING: 381 Calories, 5 g Total Fat, 2 g Saturated Fat, 40 mg Cholesterol, 209 mg Sodium, 52 g Total Carbohydrate, 3 g Dietary Fiber, 31 g Protein, 371 mg Calcium.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks.

POINTS PER SERVING: 7.

MAKES 4 SERVINGS