Ingrients & Directions


1/2 Onion, finely chopped
1 (28-ounce) can tomatoes with
-juice, coarsely chopped
1 (1-1/4 oz) package taco mix
-seasoning
1 (15-16-ounce) can black
-beans, rinsed and drained
4 c Cooked ziti or penne pasta
-(about 1 cup dried pasta)
2 ts Olive oil
1 c Part-skim ricotta
2 (8-ounce) chicken boneless,
-skinless breast halves, cut
-in 1/2-inch
Pieces
1 c Shredded Cheddar or
-Mexi-blend cheese

From Sun-Sentinel Food Section, Thursday, July 20, 1995 “Meals in
Minutes”

Heat oven to 425 degrees. Grease a 7-by-11-inch baking dish.

In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black
beans. Toss pasta with olive oil.

Spread 1 cup tomato mixture on bottom of baking dish. Add cooked
pasta. Dot with ricotta and then spread with a knife. Stir chicken
pieces into remaining tomato mixture and spoon over ricotta.
Sprinkle with shredded cheese. Bake 25 to 30 minutes. Serve
immediately. Makes 6 servings.

Yields
6 servings