WARNING

You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Follow The Nurse Nutritionist

Ingredients
  • Coarse salt and ground pepper
  • ¾ pound large pasta shells (or yellow squash instead of pasta)
  • 2 tablespoons MCT oil
  • 1 large yellow onion, diced medium
  • 3 garlic cloves, minced
  • 2 bunches kale (1½ pounds), tough stems and ribs removed, leaves coarsely chopped
  • 2 cups shredded or chopped cooked chicken (from ½ rotisserie chicken)
  • 1 container (48 ounces) 2% Daisy cottage cheese
  • 3 tablespoons finely grated lemon zest (from 2 lemons)
  • ¾ cup Nutritional Yeast
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice squash ½ inch thick and put in a large skillet with MCT oil over medium-high.
  3. Add onion and garlic; cook until onion is beginning to soften, 4 minutes.
  4. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
  5. Stir in chicken, cottage cheese, lemon zest, and ½ cup Nutritional Yeast; season with salt and pepper.
  6. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Nutritional Yeast. Bake until top is golden, 30 minutes.