Rotisserie Chicken Pasta Bake
Ingreadient
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6 ounces high protein pasta, such as Barilla®
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4 ounces chopped broccoli florets
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8 ounces rotisserie chicken, cut into bite-sized pieces
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2-ounce chunk Parmesan cheese
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8 ounces high protein cottage cheese, such as Good Culture®
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4 fluid ounces high protein milk, such as Fa!rlife®
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2 ounces low-fat cream cheese
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1/2 teaspoon granulated garlic
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1/2 teaspoon Cantanzaro herbs
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4 ounces shredded mozzarella cheese, divided
Direction
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a casserole dish.
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Bring a large pot of salted water to a boil, and cook pasta for 7 minutes. Add broccoli; cook for 2 minutes more. Drain pasta and broccoli.
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Add Parmesan chunk to a high powered blender, such as a Vitamix. Blend on High until Parmesan chunk is finely ground. Add in cottage cheese, milk, and cream cheese; blend until smooth. Pour mixture into a large bowl. Stir in granulated garlic and Cantanzaro herbs. Add in the pasta, broccoli, chicken, and half the mozzarella cheese; stir until combined.
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Pour into the prepared casserole dish. Top with remaining mozzarella cheese.
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Pour into the prepared casserole dish. Top with remaining mozzarella cheese.
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Bake in the preheated oven until bubbly, about 30 minutes. Serve immediately.
