Chicken and spinach are so versatile. There are 3 different meals I've made lately with the pair, and I have one more variation I'd like to try. I'm a little obsessed with the spinach and chicken I guess. Sorry family.... not sorry :)
Baked Chicken and Spinach Pasta
Serves 6-8
Ingredients
4 small chicken breasts
3 Tablespoons olive oil
16 oz slightly under cooked pasta such as penne or rigatoni
24 oz container low fat, small curd cottage cheese
2 eggs
1/2 cup grated Parmesan
1 cup grated mozzarella
1/2 onion, diced
1 cup mushrooms, chopped (optional)
1/2 cup chicken broth
2 cups chopped spinach
Juice of half a lemon
salt and pepper
Directions
Preheat oven to 350 degrees.
Stir cottage cheese, eggs, and Parmesan together. Set aside.
Heat oil in large pan over medium high heat. Salt and pepper the chicken and add to pan. Brown each side. Remove from pan and cube the chicken.
Add onions to the pan and allow them to to soften.
Add mushrooms and chicken broth and scrape the pan.
Add cubed chicken.
Add spinach and lemon juice and heat just until wilted.
Remove from heat.
In a 9x13 inch casserole pan, layer half the noodles, half the chicken and spinach, and half the cottage cheese. Repeat with the remaining ingredients and pour and juice in the pan over the noodles. Top with mozzarella.
Cover with foil and bake until the sides of the pan are bubbling, about 25 minutes. Uncover and broil on high to brown the cheese.
Enjoy!
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