Low Carb Chicken Linguini

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of a collection April shared in a fascintating article about, at the start of 2005, whether or not the low carb diet craze is really over. Click here for that story. Click here for lots more low carb recipes!

1 box Dreamfields brand low carb linguini 4 boneless chicken breasts, baked, cooled and cut into bite-sized pieces 6 oz fresh baby spinach, washed and dried 1( 24 oz) container of cottage cheese 4 oz Velveeta® 1/4 cup butter 1 14 oz can low-sodium chicken stock (or use home made) 1 teaspoon minced garlic

Makes 12 Servings Prepare pasta according to package directions. Preheat oven to 350°F. Bring to a boil in a medium saucepan the Velveeta, butter, chicken stock, and garlic. Add cooked chicken, and toss until well-coated. Set aside. Assemble the layers in a 2 quart glass baking dish in this order: 1/2 the cooked linguini , 1/2 the chicken cheese mixture, all the spinach and the entire (24 oz.) container of cottage cheese. Top this with the remaining chicken, and then the remaining linguini. Top it all with 8 oz grated Cheddar cheese. Bake for 35-40 minutes until top cheese is bubbling and beginning to brown. Allow to set for 10 minutes before cutting. Total Net Carbs = 90 Per Serving = 7.5