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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 pound(s) chicken breasts, boneless, skinless 1-in. cubes |
2 cup(s) zucchini diced |
1 cup(s) tomato diced |
2 cup(s) spinach chopped |
3 clove(s) garlic minced |
1 cup(s) onion diced |
2 sprig(s) basil minced |
1 pound(s) rotelle pasta, whole wheat cooked, drained |
1 cup(s) ricotta cheese |
1 cup(s) cottage cheese |
1 cup(s) mozzarella/provolone cheese mix shredded |
1/2 cup(s) parmesan cheese finely grated |
2 tablespoon(s) olive oil |
1 tablespoon(s) garlic salt |
1 teaspoon(s) crushed red pepper |
1 tablespoon(s) oregano |
1 tablespoon(s) black pepper |
Directions:
1. Cook and drain pasta, set aside.
2. In a large pot heat olive oil over medium-high heat, season chicken with garlic salt, black pepper, crushed red pepper and oregano. Add chicken to hot oil and cook until no longer pink on the outside. Add zucchini, tomato, onion and garlic. Cook until onion is translucent, constantly stirring.
3. Cover and cook on medium heat, stirring occasionally until zucchini are cooked through, about 12 minutes. Remove from heat, stir in pasta, spinach, basil, ricotta and cottage cheese. Mix well.
4. Spread mixture in the bottom of a 13 x 9 pan and top with mozzarella, provolone and parmesan cheeses. Place under broiler for 5 minutes or until slightly browned and bubbly. Serve with som crusty or garlic bread.
5. Enjoy!!!
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