7 ounce jar roasted red peppers, drained and chopped
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 large garlic cloves, grated
1 tablespoon all purpose flour
1/8 teaspoon black pepper
2/3 cup skim milk
2 cups chopped cooked boneless chicken breasts
Cook the pasta according to the package directions and drain.
Meanwhile, in a food processor (or blender container), combine the cottage cheese, roasted peppers and Parmesan cheese. Cover and process for 30 to 45 seconds or until smooth. Set aside.
In a 12-inch nonstick skillet, heat the oil over medium heat. Add the garlic. Cook for 1 minute, stirring constantly. Stir in the flour and pepper, and then stir in the skim milk. Bring the mixture to a boil. Remove from the heat and cool for 1 minute, stirring frequently.
Stir in the cottage cheese and red pepper mixture. Return to the heat and cook until bubbly (about 2 minutes).
Top the cooked pasta with the warmed chicken. Top with the sauce and serve.