Ingredients
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1 lb pasta, cooked al dente (I use penne or rotini Smart Pasta)
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1 tablespoon olive oil
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1/2 cup onion, chopped
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2 teaspoons garlic, minced
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8 ounces boneless skinless chicken breasts, 1-inch cubes
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2 teaspoons italian seasoning
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8 ounces shrimp, peeled and deveined
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1 (16 ounce) can tomatoes, diced, strained with a little bit of juice left in the can
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1/2 teaspoon chili pepper, crushed (add more if you like heat)
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salt and pepper
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1 cup low-fat cheddar cheese, shredded
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1/2 cup reduced fat parmesan cheese, grated
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1 cup mushroom, sliced
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1 1/2 cups low-fat ricotta cheese
Instructions
- Cook pasta as directed.
- Heat olive oil over medium high heat in large frying pan. Add onion, garlic, chicken and Italian seasoning. Saute for 5 minutes, until chicken is no longer pink.
- Add mushrooms and saute for 1 minute.
- Add shrimp, tomatoes, ricotta, chili peppers and salt and pepper. Mix well and cook for 5 minutes, stirring frequently, until it heats through and shrimp is just pink. Stir in pasta.
- Pour mixture into 2 quart casserole dish. Top with cheddar and parmesan.
- Bake uncovered at 350F for 30 minutes, until heated through.