1 1/2 lb Potatoes; peeled and cooked
1/2 ts Olive oil
1 3/4 lb Ground chicken breast,
-skinless
1/2 c Onions; chopped
3 Cloves garlic; minced
1/2 ts Salt
14 1/2 oz Crushed tomatoes
2 tb Chili powder
1 ts Oregano
1 ts Cumin
2 tb Water
1 tb Tomato paste
1 ts Fleischmann’s. Fat Free
-Spread
1/2 ts Salt
1/4 ts Black pepper
1 tb Skim milk
Preheat oven to 350. Place potatoes in a saucepan with water to cover,
bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in
a skillet, heat oil over medium heat. Add chicken, onions, garlic, and 1/2
teaspoon salt. Cook until chicken is no longer pink and vegetables are
tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and
tomato paste Cook until sauce is thick. Drain potatoes and whip them. Add
spread, salt, black pepper, and milk. Mix until potatoes are smooth. Place
chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake
for 30 minutes.
Yields
6 Servings