Ingredients
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
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