Description
Ingredients
Units
Scale
- 1 lb spaghetti noodles
- 1 rotisserie chicken, chicken removed and shredded
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/3 cup red bell pepper, finely chopped
- 1/2 yellow onion, diced
- 1 cup mushrooms, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup cottage cheese
- 1/2 cup Castelvetrano olives, sliced
- 1/2 tsp chili powder
- 1/2 tsp thyme
- Salt and pepper to taste
Instructions
- Boil a pot of water for pasta noodles. Salt the water and cook the pasta according to package instructions. Strain the noodles and keep them in the pot.
- In a skillet over medium heat, melt butter. Add chopped mushrooms, onions, red pepper, and garlic to the pan and sauté until soft. Season with salt and pepper. Sprinkle 3 tbsp of flour into the skillet with the vegetables. Stir to mix into the mixture and let it simmer for 1-2 minutes. The flour will thicken the sauce.
- Pour chicken broth into the pan and continue to stir the mixture as it simmers for 3-4 more minutes.
- As that is simmering, blend cottage cheese in a high-powered blender until it is smooth and creamy in texture. Pour it into the skillet with the veggie broth mixture and stir until smooth. Let it simmer for a couple more minutes.
- Add the veggie sauce to the pot with the noodles. Stir in 1 cup of shredded cheese, chili powder, and chopped olives until the cheese has started to melt, and everything is evenly mixed.
- Pour the noodle mixture into a 9×13-inch baking dish and top with 1 cup of cheddar cheese.
- Bake in preheated oven for 45-50 minutes. Let the dish sit for 10 minutes before serving. Scoop to serve.
- Prep Time: 30 minutes
- Cook Time: 50 minutes