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.