Loaded Chicken Carbonara Cups

• 4 ounces uncooked whole wheat spaghetti
• 1 large egg, lightly beaten
• 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
• 1/2 cup 2% cottage cheese
• 1/2 cup shredded Parmesan cheese, divided
• 1/4 teaspoon lemon-pepper seasoning
• 6 bacon strips, cooked and crumbled, divided
• 1/2 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1/4 cup reduced-fat spreadable chive and onion cream cheese
• 1 cup chopped cooked chicken breast
• 1/3 cup shredded part-skim mozzarella cheese
• 1/4 cup finely chopped oil-packed sun-dried tomatoes

1. Preheat oven to 350u0b0. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water.
2. In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each.
3. In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese.
4. Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.

whole wheat spaghetti, egg, spinach, cottage cheese, parmesan cheese, lemonpepper seasoning, bacon, condensed cream, chive, chicken breast, mozzarella cheese, tomatoes

Taken from www.tasteofhome.com/recipes/loaded-chicken-carbonara-cups/ (may not work)