|12||Italpasta Lasagne Noodles|
|1 tsp (5 mL)||Italpasta Extra Virgin Olive Oil|
|1||small onion finely chopped|
|1||garlic clove minced|
|1 jar (680 mL)||Italpasta Chunky Style Marinara Sauce|
|2 cups (500 mL)||shredded cooked chicken or turkey|
|1 can (540 mL)||mixed beans, drained and rinsed|
|1/2 cup (125 mL)||corn kernels|
|2 tsp (10 mL)||Tex-Mex spice blend|
|1 cup (250 mL)||part-skim Tex-Mex shredded cheese blend|
|thinly sliced green onion for garnish|
- Preheat the oven to 400F (200C). Heat the oil in a medium saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until softened. Stir in the sauce, chicken, beans, corn and spice blend; simmer for 10 minutes.
- Meanwhile, cook lasagne noodles in a large pot of boiling, salted water for 5 minutes or until just al dente; drain well. Cool slightly until safe to handle but still warm.
- Line a greased 12-cup muffin tin with two noodle halves crossing to form a cup. Divide chili between cups and top with shredded cheese. Bake for 20 minutes or until hot and bubbly. Serve cups garnished with green onions.
Calories per serving 530, Fat 16 g, Cholesterol 36 mg, Sodium 689 mg, Carbohydrates 70 g, Fibre 14 g, Sugar 10 g, Protein 29 g
- One serving contains 20% of the %DV of Calcium.