Cottage Cheese Chicken Scalloppini

*This is a ridiculously easy and reasonably healthy dinner. It's a light clean meal that's good for the post-holiday season.

Ingredients:
2 pieces chicken scalloppini
8 stalks asparagus
2 small red potatoes
5 cremini mushrooms
3 handfuls chopped spinach
3 tbsps cottage cheese
0.5 plum tomato
0.5 tsp minced garlic
butter
salt + pepper to taste
cooking spray

[prepares 2 servings]

Marinate the chicken scaloppini in salt and pepper. Use both a finely ground pepper and a course ground pepper. Spray skillet with cooking spray and cook each side on low-medium heat until lightly brown and cooked through (~3 mins/side). Remove from skillet and set aside.

Blanche the asparagus (in boiling water for about 50 seconds, then straight to cold water to stop the cooking). Wash the red potatoes and either stick them in the boiling water to lightly cook, or throw in the microwave for ~1min. Remove, and slice.

Place the asparagus, potatoes and chicken back into the skillet on medium heat. This should lightly char the asparagus and finish cooking the potatoes while heating the chicken. Add a bit of butter and salt to the potatoes if desired.

In a separate skillet, lightly sauté the mushrooms, then add two or three handfuls of chopped spinach, 2-3 heaping tbsps of cottage cheese, and a half tsp of minced garlic. Allow the cottage cheese to gently melt and mix with the spinach and mushrooms. Stir now and again to keep the cheese from sticking and burning. Add the tomatoes to the top, and allow the mix to simmer. Add pepper if desired.

Prepare a plate with the asparagus, potatoes and chicken, and spoon out the spinach cottage cheese sauce on top of the chicken. You can also add a bit of left over cottage cheese to the potatoes.