INGREDIENTS
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2 cups whole grain penne pasta, uncooked
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1 (10 oz) jar light alfredo sauce
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1 (10 oz) package frozen chopped spinach, thawed and well-drained
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1 cup low-fat cottage cheese
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¼ cup skim milk
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1 Tbsp light butter, melted
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1 tsp garlic, minced
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¼ tsp dried basil
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1 egg
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½ cup low moisture, part-skim, shredded mozzarella cheese
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2 cups of cooked, diced chicken (optional)