Ingredients
Crust:
3 C cooked orzo pasta (about 1 cup dry)
1/4 C plus 2 T grated Parmesan cheese
1/4 C- FF egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooking spray
Rest of Ingredients:
1-1/2 Ccoarsely chopped fresh mushrooms
1 med yellow onion, sliced/separated into rings
1-1/2 C shredded or diced roasted chicken
14-1/2 oz can Mexican-style stewed tomatoes, crushed
1-1/2 tsp chili powder
1 C shredded RF Monterey Jack or Mexican-blend cheese
Preheat oven to 375 degrees.
To make the crust, place the orzo, Parmesan cheese, egg substitute or egg whites in a large bowl, stir to mix well.
Coat a 10-inch pie pan with cooking spray, pat mixture evenly over the bottom and sides of the pan, forming an even crust.
Spray crust lightly with cooking spray and bake uncovered for 10 minutes.
coat a large skillet with cooking spray add mushrooms and onions. Place skillet over medium heat, cover, and cook, stirring occasionally, for several minutes until the vegetables are tender.
Add un-drained tomatoes, chili powder, and chicken to the skillet, Cook uncovered, stirring occasionally, for about 5 minutes, until thick.
Spoon into baked crust and sprinkle top with cheese. Bake for an additional 5 minutes or until cheese is melted. Cut into wedges and serve hot.
Nutritional Information Per Serving (1/6 of recipe): Calories: 295, Carbohydrate: 29 g, Cholesterol: 46 mg, Fat: 7.7 g, Fiber: 2 g, Protein: 25 g, Sodium: 426 mg, Calcium: 297 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
