Chicken Vegetable Noodle Bake
  1. 1, 12-ounce package whole wheat egg noodles
  2. 2 tablespoons olive oil
  3. 3 zucchini, chopped (about 3 cups)
  4. 1 large onion, chopped (about 2 cups)
  5. 2 large bell pepper, chopped (about 2 cups)
  6. 1 tablespoon Italian seasoning
  7. 2, 14.5-ounce cans low sodium diced tomatoes
  8. 3 ounces low-sodium mozzarella cheese
  9. 5 cups cooked chicken, chopped
  10. 1⁄4 cup whole wheat bread crumbs
  1. 1. Bring a large pot of water to a boil. Add whole wheat egg
  2. noodles and cook according to package instructions. Drain pasta.
  3. 2. Heat a large sauté pan over medium heat and add olive oil. Add
  4. zucchini, onion and bell peppers. Sauté for about 15 minutes, or
  5. until soft. Season with Italian seasoning.
  6. 3. Add diced tomatoes and cream cheese to vegetables. Simmer
  7. the tomatoes for about 10 minutes, adding a few tablespoons of
  8. water to the pan if it looks dry.
  9. 4. Spray an aluminum casserole pan with cooking spray. Place a
  10. third of the vegetable sauce in the bottom of the pan. Next, layer
  11. half of the noodles and chicken. Add another layer of the vegetable
  12. sauce, the remaining noodles and chicken, top with the remaining
  13. sauce, making sure it covers all of the noodles. Sprinkle with
  14. breadcrumbs, wrap in plastic wrap and freeze.
St. John's Hospice