Skillet Lasagna

• 1/2 teaspoon olive oil
• 1 pound chicken breasts skinless, ground, cooked
• 1/2 cup onions chopped
• 1/2 cup sweet bell peppers
• 1 each spaghetti sauce mix packaged
• 16 ounces cottage cheese fat-free
• 3 cups egg noodles substitute, uncooked
• 2 teaspoons basil
• 1 tablespoon parsley leaves
• 14 1/2 ounces tomatoes crushed
• 8 ounces tomato sauce no salt added
• 1 cup water
• 8 ounces mozarella cheese, fat-free grated

1. In a skillet, heat oil over medium flame.
2. Add chicken, onions, and bell peppers.
3. Cook until chicken is no longer pink and vegetables are tender.
4. Sprinkle chicken mixture with half of the spaghetti sauce mix.
5. Then, spoon cottage cheese over chicken mixture.
6. Top with egg noodle substitute in a layer and sprinkle with remaining spaghetti sauce mix.
7. Stir in basil and parsley.
8. Pour crushed tomatoes, tomato sauce, and water over top, making sure all is moistened.
9. Cover and simmer over low flame, 35 minutes or until noodles are done.
10. Sprinkle with cheese over top and let set for 5 minutes before serving.

olive oil, chicken breasts skinless, onions, sweet bell peppers, spaghetti sauce, cottage cheese, egg noodles, basil, parsley, tomatoes, tomato sauce, water, mozarella cheese

Taken from recipeland.com/recipe/v/skillet-lasagna-43468 (may not work)