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Note this requires at least 4 hours of marinating, so plan ahead!
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Place the chicken tenderloins into a gallon-sized zip-lock bag along with the yogurt, seasonings and lemon juice.
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Seal the bag and gently shake or massage the bag until all the chicken is covered.
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Place in a bowl in the refrigerator and marinate for 4-6 hours.
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Using a food processor with a medium blade (a blender would probably work as well) blend or puree the cottage cheese until smooth.
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Pour it into a bowl.
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Stir in the Parmesan cheese, seasonings, and spinach and set aside.
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Time to cook the chicken.
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Using a medium to large pan, grease with any pan spray and set heat on medium.
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Once hot, place the chicken tenderloins on.
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Tenderloins are small and thin cuts so it wont take long to cook them.
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After 3 or 4 minutes flip them over and continue cooking until they are no longer pink inside.
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Try not to overcook.
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Remove chicken from pan.
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At this point you can cut the chicken into bite sized pieces or leave whole.
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I opted to cut into small pieces.
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Turn heat down just a bit to a low medium setting and pour in the cottage cheese mixture.
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Gently stir every few minutes.
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As it simmers, add the cornstarch into the milk in a small bowl or cup and stir until complete dissolved.
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Pour this into the cheese sauce and bring to a quick boil then lower heat back down to a simmer.
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Add the cooked pasta and chicken and mix well.
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If you find that it is too creamy for your liking just add another tablespoon of milk.
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On the hand, if you want it to be even thicker, add another 1/2 cup pasta.
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That will absorb any extra liquid and leave you with a creamier dish.
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There you have it.
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Enjoy!
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Notes: 1.
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Make sure your spinach is completely drained.
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I put mine in a small colander and using the bottom of a measuring cup pressed all the excess liquid out.
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2.
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Recipe makes 6 one-cup servings.
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1 cup is approximately 300 calories.
