This is a Weight Watchers recipe that I made with only one adjustment. I used mozzarella cheese instead of Parmesan. Next time I will add some chopped onion with the garlic and maybe some red pepper just to boost the flavor. I am curious about how it will freeze and will experiment with that and let you know.
4- 3 oz boneless, skinless chicken breast, cooked and cut into cubes
1/2 box spinach, thawed and squeezed to remove liquid
2 large garlic cloves, minced
1 Tbsp olive oil
2 Tbsp flour
1 Tbsp lemon juice
1 1/2 cups no-salt added chicken broth
1 tsp dried oregano
1/2 tsp black pepper
1 cup low fat cottage cheese, blended to make it a smooth consistency
2/3 cup fresh Parmesan cheese, grated
1/2 pound whole grain pasta, penne or spirals
Preheat oven to 375 degrees
Spray 9 x 11 casserole dish with olive cooking spray. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened, Add lemon juice, nutmeg, oregano and pepper. Bring to a simmer.
Remove from heat and add blended cottage cheese, spinach, chicken, cheese and pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden and bubbly.
Casserole Gal Rhonda
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Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!