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One Dish Chicken Italian Linguine

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Servings 6 servings

Ingredients
  

  • 1 28-oz. can diced tomatoes
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup green bell pepper chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic pressed
  • 1 1/2 pounds boneless skinless chicken breast cooked and diced
  • 1 tablespoon Herbes de Provence
  • 1 1/2 cups Linguine pasta uncooked, broken
  • 1 8-oz. can tomato sauce
  • 1 tablespoon tomato paste
  • 1 cup cottage cheese
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • DO-AHEAD TIP: Cook chicken. Pour diced tomatoes into a 1-quart measuring cup and add water to equal 1 quart. Heat the oil in a large skillet with a tight-fitting lid over medium heat; add onion, bell pepper, salt, pepper and garlic; sauté until soft.
  • Add chicken and Herbes de Provence; cook until heated through.
  • Add pasta and DO NOT STIR, BUT PRESS INTO DISH WITH MIXTURE. Pour diced tomatoes with added water over the pasta; bring to a slow boil then reduce heat, cover and simmer for 20 minutes or until pasta is tender.
  • Stir in tomato paste (to thicken a bit) then stir in cottage cheese. Cover and heat through (2 to 3 minutes). Remove from heat, garnish with Parmesan cheese and serve.

Notes

SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado, tossed with red wine vinaigrette VEGETARIAN: Instead of chicken, use 15 ounces of white beans, drained and rinsed or homemade. KOSHER: Instead of chicken, use 15 ounces of white beans, drained and rinsed or homemade. GLUTEN FREE: Make sure canned tomatoes, Herbes de Provence, tomato sauce and tomato paste are gluten free and use gluten free pasta. NUTRITION: Per serving: 363 Calories; 8g Fat; 40g Protein; 33g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 776mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 9
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