Sun-dried Tomato Chicken Florentine

Sun-dried Tomato Chicken Florentine

 Yields: 6 Servings

Ingredients

  • 4 (3 ounce) boneless, skinless chicken breasts, pre-cooked, cut into cubes (rotisserie chicken works too)
  • 3 cups baby spinach, torn
  • 2 Tbls. minced garlic
  • 1 jar sundried tomatoes, in oil, drained and chopped (optional)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flour
  • 1 tablespoon fresly squeezed lemon juice
  • 1 1/2 cups chicken broth, fat-free
  • 1 teaspoon dried oregano
  • 1 tsp. salt
  • 1/2 teaspoon black pepper
  • 1 cup low-fat cottage cheese, blended to make smooth consistency
  • 2/3 cup fresh Parmesan cheese, grated
  • 1/2 pound whole grain pasta (such as farfalla, penne, or spirals)

Directions

  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 11 baking dish with oil.
  3. Cook pasta according to package directions.
  4. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute.
  5. Add spinach and tomatoes (if adding) and stir until wilted. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, salt  & pepper. Bring to simmer.
  6. Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese & pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden & bubbly.