Spicy Chicken Spinach Lasagna

Unit: Large Skillet, Food Cutter

3 Boneless Skinless Chicken Breasts
1 Bag Fresh Spinach
1 24 oz. Jar Pasta Sauce
16 oz. Box Garden Rotini Noodles
1 Can Rotel Diced Tomatoes (Original)
1 4 oz. Can Chopped Green Chilies
16 oz. Cottage Cheese
1 T. Chopped Garlic
1 tsp Darn Good Seasoning
8 oz. Pepper Jack Cheese

Place Chicken in a Cold skillet with cover on, turn to medium heat for 8-10 minutes. Flip over and cook with cover on another 10 minutes until done. Turn the skillet off. Chop into small bite size pieces and place into 3 qt mix bowl. Add Sauce, Rotel, Chilis and Garlic and darn good and mix together. Pour all but a few Tablespoons into skillet, then layer noodles, spinach, cottage cheese and then grate Pepper Jack using #2 cone on top. Spoon remaining sauce mix on top of cheese. Cover and cook on Medium until the pan signals then turn to Med-low for 15 minutes. Uncover and let stand for 10 minutes.

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