Season the Chicken to taste with Salt and Black Pepper – grill on a griddle pan or a George Foreman grill until done – slice into cubes or strips and set aside
Cook the Pasta according to the instructions on the packet
Meanwhile, heat a large skillet and melt the Butter – stir-fry the Garlic one minute – add the Sundried Tomatoes and Mushrooms – stir-fry until tender – remove from the heat
Mix the Mushroom Sauce as per the instructions on the packet and stir into the Mushroom mixture
Drain the Pasta when cooked al dente and place in a large mixing bowl together with the cooked, sliced Chicken and the Mushroom mixture – stir gently and transfer to a large oven dish sprayed with cooking oil
Spread the Cottage Cheese over the Pasta mixture and sprinkle over the Mozzarella – place under the oven grill for a few minutes until the Cheese starts to brown
Remove from the oven and sprinkle over the Parsley (if using)
Notes
I know KNORR has different sauce flavors in different countries, but if you are in doubt, I use the type which comes in a packet (powder) and one adds one cup of Boiling Water to the powder, stir a minute and it’s ready to use. You can always use homemade, or a ready-to-use Cream of Mushroom sauce – also if you prefer, use more than one cup
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.