DIABETIC SPICY CHICKEN PIE

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

Crust:

3 cups cooked orzo pasta (about 1 cup dry)
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooked spray

Rest of Ingredients:

1-1/2 cups coarsely chopped fresh mushrooms
1 medium yellow onion, sliced and separated into rings
1-1/2 cups shredded or diced roasted chicken
14-1/2 ounce can Mexican-style stewed tomatoes, crushed
1-1/2 teaspoons chili powder
1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese

DIRECTIONS

Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg
substitute or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat
the mixture evenly over the bottom and sides of the pan,
forming an even crust. Spray the crust lightly with the
cooking spray and bake uncovered for 10 minutes.
While the crust is baking, coat a large nonstick skillet
with nonstick cooking spray and add the mushrooms and onions.
Place the skillet over medium heat, cover, and cook, stirring
occasionally, for several minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to
the skillet mixture. Cook uncovered, stirring occasionally,
for about 5 minutes, until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle
the cheese over the top. Bake for an additional 5 minutes or
until the 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

6 WW Points