Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 2 1/2ml Olive oil

  2. 1 lb 454g / 16oz Ground chicken breast - skinless, cooked

  3. 1/2 cup 31g / 1.1oz Onions - chopped

  4. 1/2 cup 73g / 2.6oz Bell peppers - chopped

  5. 1 Spaghetti sauce mix

  6. 16 oz 454g Fat-free cottage cheese

  7. 3 cups 594g / 20oz No yolks - (r) egg noodle substitute, uncooked

  8. 2 teaspoons 10ml Basil

  9. 1 tablespoon 15ml Parsley

  10. 14 1/2 oz 411g Crushed tomatoes

  11. 8 oz 227g No-salt-added tomato sauce

  12. 1 cup 237ml Water

  13. 8 oz 227g Fat-free mozzarella cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Sprinkle chicken mixture with half of the spaghetti sauce mix. Then, spoon cottage cheese over chicken mixture. Top with egg noodle substitute in a layer and sprinkle with remaining spaghetti sauce mix. Stir in basil and parsley. Pour crushed tomatoes, tomato sauce, and water over top, making sure all is moistened. Cover and simmer over low flame, 35 minutes or until noodles are done. Sprinkle with cheese over top and let set for 5 minutes before serving.


Send feedback