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Nutrition Facts
Serving Size 1 (258g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon italian seasoning
Calories 288
Calories from Fat 59		(20%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 398mg		16%
Potassium 549mg		15%
Total Carbohydrate 37.7g		12%
	Dietary Fiber 3.3g	13%
	Sugars 6.4g
Protein 19.7g		39%
detailed view... how is this calculated?

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Chicken Ziti Bake

Recipe #306015 | 40 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: iewe
May 29, 2008

I love Ziti, and found this on the web to add a chicken twist to the mix!! Feel free to add more cheese — I know I do Easy to tweak — try adding veggies, or even using different pasta if your family doesn't like the tube pasta. (FYI — this recipe does call for layering, but one of the best things I have found with Ziti recipes is that you can mix everything together and throw in the pan, and that works even better sometimes!).

SERVES 6 (change servings and units)

Ingredients

1/2 lb boneless skinless chicken breast, cut into 1/4-inch strips
1 onion, chopped
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon pepper
1 teaspoon italian seasoning
2 cups ziti pasta or penne pasta
2/3 cup ricotta cheese
1/3 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated

Directions

1
Preheat the oven to 375º F.
2
Spray a large nonstick skillet with nonstick cooking spray; heat. Add chicken and cook, turning as needed, until lightly browned, or about 5-6 minutes. Remove chicken from pan and set aside.
3
Add onion and garlic to the skillet and cook, stirring as needed, until softened, about 5 minutes. Add tomatoes, Italian seasoning and pepper; bring to a boil.
4
Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8 - 10 minutes.
5
Meanwhile, cook ziti according to package directions. Drain and mix with ricotta cheese.
6
Pour half of tomato mix into a 13x9" baking pan, layer with ziti mixture, chicken and remaining tomato mixture. Sprinkle with the cheeses.
7
Bake until hot and bubbling and cheese is melted, 15 - 20 minutes.
8
Suggestion -- if short on time, precooked chicken strips can be used and work just fine!

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Featured Reviews for This Recipe

From: bluemoon downunder

On Jun 13, 2009

Great recipe for stocking the freezer with make-ahead dinners, and I love its versatility, so certainly a recipe I'll be making again! I doubled the recipe and used shredded cooked chicken, proportionally way more garlic and added 2 leeks, a couple of cups of sliced mushrooms and oregano, rosemary, sage and thyme in step 3 with Aldi Italian tomatoes (if you haven't tried them, they're SO much more flavoursome than most canned tomatoes!). I used low-fat ricotta, again proportionally more than was specified, and regular mozzarella and parmesan. I also added some wine in step 3. A wonderfully flavoursome - and so easy to prepare - one-dish meal which we really enjoyed. Thank you for sharing this recipe, iewe! Made for Zaar Stars Tag.

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From: Megumi

On Dec 12, 2008

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From: Hazel's Momma

On Jul 13, 2008

This was good! I made a few changes to the recipe. First I added a can of tomato sauce to the crushed tomatoes (I like my bakes to be saucy). Then I added a little more seasoning to the sauce--salt, basil, cayenne pepper. Quick to make, tastes good--It's a keeper!

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From: *Parsley*

On Jul 10, 2008

Very good! Not as "greasy" as the zitis made with other meats. I had two unccoked b/s chicken breasts that I grilled for this (maybe close to 1 lb). I used the whole 15-oz container of ricotta cheese. The noodles were nice and creamy. Thanx for a great new ziti recipe. We loved it!

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