Inaja & Scott's Recipes
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A comforting one-skillet dish with shredded rotisserie chicken, white beans, and wilted spinach in a creamy cottage cheese sauce finished with lemon juice.
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Ingredients (one per line)
2 cups shredded skinless rotisserie chicken 1 can (15 oz) cannellini or great northern beans, drained and rinsed 1 tsp olive oil ½ medium onion, finely diced 3 garlic cloves, minced ½ cup low-sodium chicken broth ¼ cup blended low-fat cottage cheese (or light cream cheese) 2 tbsp grated Parmesan 2–3 cups baby spinach 1 tsp Italian seasoning ½ tsp smoked paprika Salt and black pepper, to taste Juice of ½ lemon Fresh parsley (optional, for garnish)
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Steps (one per line)
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds. Add the beans and chicken broth. Simmer for 5 minutes. Blend or mash about half of the beans, then return them to the skillet to create a creamy base. Stir in the cottage cheese and Parmesan until smooth. Add the shredded rotisserie chicken, spinach, Italian seasoning, and smoked paprika. Cook for 3–5 minutes, stirring occasionally, until the chicken is heated through and the spinach has wilted. Finish with the lemon juice, season with salt and black pepper to taste, and garnish with fresh parsley if desired.
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