For those new to my blog, I’m following a personalized eating plan that is low in fat and protein and high in carbs. Yes. High in carbs. And yes, I’m losing weight. Granted, not as fast as I’d like, but I’m getting there. It’s a shift in thinking and eating when making delicious recipes like this one. And yes, you can have low fat and still eat this…this delicious cheesy goodness that is Cheesy Chicken Pasta Bake. Not to mention it was pretty easy to make, too.
If you can open a jar of sauce, boil some pasta, and sauté some chicken, you’re golden. Yes, I used jar sauce. Maybe, when we get a house, I can be organized enough to make and freeze my own marinara. Or maybe can some? With a garden we can have? That produces hundreds of pounds of tomatoes every yea? I know, I’m dreaming. A girl’s gotta have a dream ya know?
Cause otherwise, I’m dreaming about meals like this one. Of course I had to take a close up. Who wouldn’t? I know it’s not pretty on the plate, but you want to grab a fork and dig in don’t you? Admit it. You’re among friends here. Heck, I ate it and I still want to grab a fork. It’s not easy to resist deliciousness like this. It’s the perfect combination of pasta, sauce, cheese and chicken. This is our new fave go to meal and I know this is going to be yours, too!
- 1 pound boneless, skinless chicken breast
- 8 ounces uncooked pasta
- 28 ounces spaghetti sauce
- 2 cups part-skim mozzarella cheese
- 1/2 cup fat free cottage cheese
- 1/4 cup park-skim ricotta cheese
- 1 tablespoons Italian seasoning
Preheat oven to 350.
Heat a large skillet coated with cooking spray over medium-high heat. Cut the chicken into bite sized pieces and saute 7 to 10 minutes or until cooked through.
Cook pasta according to package directions omitting additional salt and fat. Drain and toss with the chicken breast, 1 cup mozzarella cheese, cottage cheese, ricotta cheese and Italian seasoning.
Pour the mixture into a 9 by 13 casserole dish coated with cooking spray. Bake at 350, covered, for 25 to 30 minutes. Top with remaining mozzarella cheese and bake an additional 10 to 15 minutes or until the cheese is bubbly and melted.
Serve with crusty bread.
This does look very tasty.ReplyDelete
Great to hear your achieving loosing some weight. Nothing wrong with it coming off slowly, that's the best way to keep it off. The scenic route is best.
hugs sally x
This sounds terrific and so easy. Good luck with the weight loss. It's a never ending battle over here. I came over from Get Him Fed Friday!ReplyDelete
Thanks, Holly! It's definitely a struggle with me. I just love food TOO much!!Delete
This looks wonderful! Good to hear about your weight loss! Thanks for linking up with "Try a New Recipe Tuesday." Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/08/try-new-recipe-tuesday-august-12.htmlReplyDelete
Thanks, Lisa! I'll head over and link up!Delete