Cheesy Chicken Spaghetti

• 1 lb organic skinless boneless chicken breasts, cooked and cut into bite-sized chunks
• 13.25 oz or 1 package or 100% whole wheat or brown rice spaghetti, break pasta in half and cook
• 1 jar organic spaghetti sauce or 24 oz homemade sauce
• 1 cup low fat cottage cheese
• 1 cup low fat ricotta cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp black pepper (additional pepper to taste)
• 1 tsp salt (additional salt to taste)
• 1 cup shredded mozzarella cheese

1. Cook chicken breasts and cut into bite-sized chunks. (I usually bake in the oven at 425 degrees for 30 minutes. This step can be done ahead of time earlier in the week and the chicken will freeze nicely.) 
2. If you are not using the oven to cook the chicken, preheat oven to 375 degrees. 
3. Cook spaghetti as directed in large pot. 
4. While spaghetti is draining, pour sauce into the pot along with cottage cheese, ricotta cheese, oregano, basil, black pepper, salt, and 3/4 cup shredded mozzarella cheese. Mix together.
5.  Return pasta to the pot. Mix together. 
6. Spray a 9X13 or similar sized baking dish, with cooking oil. I use Coconut oil. 
7. Pour pasta dish into baking dish. Sprinkle remaining 1/4 cup of shredded mozzarella cheese on top. 
8. Bake in oven for 15-20 minutes until cheese is melted and pasta is heated through.