2/3 CupChicken Brothor 1 Tsp. chicken bullion dissolved in with 2/3 C. Warm Water
salt to taste
pepperto taste
2/3CupCottage Cheese
1/3 CupSour Cream
3-4 CupBaby Spinach
3/4CupMozzarella CheeseShredded for the sauce and topping
Instructions
Heat olive oil in cast iron pan or skillet. Cube chicken and season with salt, pepper, then toss into the pan and brown. Turning every few minutes.
While the chicken is browning, chop the onion and halve the cherry tomatoes.
In a bowl, put in the tomatoes, onions, paprika, minced garlic, Italian seasoning, and mix.
When the chicken is done, remove from the pan and set aside.
Add the tomato and onion mix to the pan. Cook until the onions are browned and the tomatoes are wrinkled.
Add the chicken broth. Be sure to stir and scrape the good bits stuck on the bottom and side of the pan as that's where the flavor lies.
Bring this mixture to a boil and add the cottage cheese, sour cream, and most of the cheese. Reserve some for the topping. Once the cheese is melted and incorporated, add the spinach and cook until wilted.
Add the chicken back into the pan to reheat. Serve hot and enjoy!