Ingredients
Scale
- 1.5 lbs Chicken breast, cut into bite-sized pieces
- 2 cups Low-fat or full-fat cottage cheese
- 1/2 cup Grated parmesan cheese
- 2 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1 tsp Onion powder
- 2 cups Fresh baby spinach
- 1 tbsp Olive oil
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Start by seasoning your chicken pieces with salt, pepper, smoked paprika, and onion powder. Toss well to ensure every piece is coated. Next, place the cottage cheese into a high-speed blender or food processor. Blend on high until the texture is completely smooth and liquid, resembling a thick cream. This step is crucial because it removes the “curd” texture that some people dislike, turning the cottage cheese into a gourmet sauce base.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sear the chicken for about 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Once the chicken is ready, reduce the heat to low. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the blended cottage cheese and the grated parmesan. Stir constantly for 2 to 3 minutes as the cheese melts and the sauce thickens. Do not let it boil, as high heat can cause cottage cheese to break.
- Fold in the fresh baby spinach and stir until it wilts into the creamy sauce. Once the sauce is thick and the spinach is bright green, remove the skillet from the heat. Serve immediately over zucchini noodles or cauliflower rice for a low-carb feast. If you are meal prepping, divide the mixture into four airtight containers and allow them to cool before sealing.
- Cook Time: 40 minutes