60 grams! The addition of whipped cottage cheese really amps it up a notch. I swear even if you’re not a cottage cheese fan you will NOT know the difference in this. It’s so creamy and delicious!
Ingredients for 2:
12 oz pasture raised chicken, diced
Optional: 2 cups spinach and 1 zucchini diced (I love adding the fiber here!)
4 oz lentil penne, I like tolerant or Heb organics
1 cup organic marinara, I like Muir Glen
1/3 cup low fat organic shredded mozzarella cheese
8 oz low fat cottage cheese, I like good culture or Nancy’s
1/2 tsp olive oil
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 tsp garlic powder
Optional: shredded basil
Directions:
1. Preheat oven to 450.
2. Boil pasta water.
3. Sauté chicken (& optional veggies) in olive oil with Italian seasoning, salt and pepper for about 7-8 mins. The smaller the pieces, the faster it’ll cook.
4. Cook pasta according to directions and set aside.
5. Blend cottage cheese with a pinch of salt and garlic powder.
6. In square baking dish add pasta, chicken (& optional veggies), marinara & cottage cheese and mix well. Top with mozzarella and bake ~15-20 mins. Option to cook for less time and just pop the broiler on for 3ish mins to make a nice cheesy crust on top. I’ll shorten the cooking time to 10 mins plus 3 mins broiler in that case – esp if I’m short on time during the week!
Serve with my Caesar brussels and enjoy!
