Chicken and Ziti Bake

Source: Weight Watchers Simply the Best

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

Heat the oven to 375 degrees 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-inch 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.

Serves 4.