Skillet Lasagna

1/2 tsp olive oil

1 lb ground chicken breast, skinless -- cooked

1/2 c onions -- chopped

1/2 c bell peppers -- chopped

1 pkg spaghetti sauce mix

16 ozs fat-free cottage cheese

3 c No Yolks� egg noodle substitute -- uncooked

2 tsps basil

1 tbsp parsley

14 1/2 ozs crushed tomatoes

8 ozs no-salt-added tomato sauce

1 c water

8 ozs fat-free mozzarella cheese -- grated

In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Sprinkle chicken mixture with half of the spaghetti sauce mix. Then, spoon cottage cheese over chicken mixture. Top with egg noodle substitute in a layer and sprinkle with remaining spaghetti sauce mix. Stir in basil and parsley. Pour crushed tomatoes, tomato sauce, and water over top, making sure all is moistened. Cover and simmer over low flame, 35 minutes or until noodles are done. Sprinkle with cheese over top and let set for 5 minutes before serving.