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Three-Cheese-Chicken-Pasta-Bake

Three Cheese Chicken Pasta Bake

Makes 8 Servings. Each Serving: 407 Calories: 58C/4.5F/36P - 5 Fibre

Ingredients

  • 2 Cups Dry high Fibre or whole wheat Penne pasta (I use Red Lentil Pedon More Than Pasta)
  • 1 Cup Low-Fat plain Greek yogurt (I used Kirkland 0% Greek)
  • 1 Cup Spaghetti sauce (I used light tomato Basil Ragu)
  • 1 Cup Low-Fat Cottage cheese
  • 1 tsp Garlic powder
  • 400 grams Skinless, boneless chicken breast raw
  • 1 Egg
  • 1 Egg white
  • 1/2 Cup Parmesan cheese (I used PC Blue Menu light parmesan)
  • 1/4 Cup Mozzarella cheese (I used Cracker Barrel part skim)
  • 1 Tbsp Dried parsley
  • 1/2 tsp salt

Topping

  • 1/4 Cup Mozzarella cheese (I used Cracker Barrel part skim)
  • 1/4 Cup Parmesan cheese (I used light parmesan)

Instructions

  1. Preheat oven to 375.

  2. Cook pasta in a large pot as per instructions on packaging.

  3. While the pasta is cooking, dice and cook the chicken breast until brown and tender on a non-stick pan. Add the tomato sauce and seasonings until the sauce is heated through.

  4. Once the pasta is done, drain the water and return to the bowl, adding the spaghetti sauce mixture with the chicken.

  5. In another bowl, whisk together the parmesan, mozzarella, cottage cheese and Greek yogurt along with the egg and egg white. 

  6. In a casserole dish that has been sprayed with non-stick spray, add the chicken and pasta mixture followed by the cheese and egg mix. Incorporating until combined.

  7. Bake in the oven for 20 minutes or until heated through. Add the remaining cheeses to the top of the dish by sprinkling evenly. Place back in the oven for another 3-5 minutes until the cheeses are a golden brown. Enjoy!