Title: Skillet lasagna
 Categories: Ground chic, Pasta, Rice, Couscous
      Yield: 8 Servings
 
    1/2 ts Olive oil
      1 lb Ground chicken breast,
           Skinless -- cooked
    1/2 c  Onions -- chopped
    1/2 c  Bell peppers -- chopped
      1 pk Spaghetti sauce mix
     16 oz Fat-free cottage cheese
      3 c  No Yolks. egg noodle
           Substitute -- uncooked
      2 ts Basil
      1 tb Parsley
 14 1/2 oz Crushed tomatoes
      8 oz No-salt-added tomato sauce
      1 c  Water
      8 oz Fat-free mozzarella cheese
           Grated
 
  In a skillet, heat oil over medium flame. Add chicken, onions, and
  bell peppers. Cook until chicken is no longer pink and vegetables are
  tender. Sprinkle chicken mixture with half of the spaghetti sauce
  mix. Then, spoon cotttage cheese over chicken mixture. Top with egg
  noodle substitute in a layer and sprinkle with remaining spaghetti
  sauce mix. Stir in basil and parsley. Pour crushed tomatoes, tomato
  sauce, and water over top, making sure all is moistened. Cover and
  simmer over low flame, 35 minutes or until noodles are done. Sprinkle
  with cheese over top and let set for 5 minutes before serving.