Mayo-Free Macaroni Salad

16 oz macaroni, cooked according to package directions

1 cup sour cream

2 cups large curd cottage cheese

1 bell pepper, diced

4 green onions, finely sliced

1/2 cup finely chopped tomatoes

2 Tbsps chopped pimientos

1/4 cup sweet pickle relish

1 cup shredded cheddar cheese

2 boneless, skinless chicken breasts, cubed

2 cups sliced mushrooms

1 tsp chopped thyme leaves

1 tsp salt

1/2 tsp paprika

In a large bowl, combine the macaroni, sour cream, cottage cheese, bell pepper, green onions, tomatoes, relish, and cheddar cheese.  Cover and chill at least 2 hours.

In a large nonstick skillet, combine the mushrooms and chicken over medium high heat.  Saute until the chicken is cooked through, about 5 minutes.  Remove from the heat; allow to cool for 10 minutes.  Stir the chicken and mushrooms into the macaroni mixture along with the thyme, salt, and paprika.  Serve alone or on a bed of lettuce.  Store in a covered container in the refrigerator up to 3 days.