Number of servings : 4
Prep time: 20
Cooking time: 15
Type of meal : | Main Courses | Main Courses
Special diet :
2 cups low-sodium chicken broth (look for brands with no onions or garlic) or Homemade Chicken Broth (page 111)
1 cup water
4 ounces gluten-free macaroni
4 ounces Swiss chard, leaves and stalks thinly sliced (1 cup)
½ pound boneless, skinless chicken breast, cut into ½-inch chunks
2 cups shredded baby spinach (2 ounces)
2 plum tomatoes, coarsely chopped
¼ cup snipped fresh dill
¾ cup plus 2 tablespoons shredded reduced-fat cheddar cheese
¼ teaspoon black pepper
1 large egg
3 tablespoons grated Parmesan cheese
Preheat the oven to 375°F.
In a medium saucepan, bring the broth and water to a boil over high heat. Add the macaroni and cook according to package directions, stirring occasionally, until a little shy of al dente. During the final 2 minutes of cooking, add the Swiss chard and chicken. Reserving the broth, drain the pasta mixture and transfer to a large bowl.
Add the spinach, tomatoes, dill, cheese, and pepper to the pasta. Stir in the egg and ½ cup of the reserved broth.
Spoon the mixture into a 9 x 9-inch baking dish and sprinkle the Parmesan on top. Bake for 15 minutes, or until piping hot and the top is golden brown.