Ingredients
- 16 ozs fat-free cottage cheese
- 14 1/2 ozs tomatoes (crushed)
- 8 ozs no-salt-added tomato sauce
- 8 ozs fat free mozzarella cheese (grated)
- 1 pkg spaghetti sauce mix
- 3 c no yolks egg noodle substitute (uncooked)
- 1 lb chicken breast (ground)
- 1 c water
- 1/2 c bell peppers (chopped)
- 1/2 c onions (chopped)
- 1/2 tsp olive oil
- 1 tbsp parsley
- 2 tsps basil
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.
