Categories: Chicken, Entree, Pasta

Ingredients

• 10 uncooked lasagna noodles
• 1 lb. boneless skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (12 oz) tomato paste
• 1/4 cup chopped onion
• 1 Tablespoon dried basil
• 1 3/4 teaspoon salt, divided
• 1/8 teaspoon garlic powder
• 3 cups small-curd cottage cheese
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1/3 cup minced fresh parsley
• 1/2 tsp pepper
• 2 cups (8 oz) shredded mozzarella cheese

Directions

1. Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 min or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.

2. In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, onion, basil, ¾ tsp salt, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 min. In a bowl, combine the cottage cheese, eggs, parmesan cheese, parsley, pepper and remaining salt.

3. In a 13-in x 9-in x 2-in baking dish coated with non-stick cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers.

4. Cover and bake at 375°F for 25-30 min or until bubbly. Uncover; bake 5 min longer. Let stand 15 min before cutting.

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