Ingredients
Scale
- 8 oz Chickpea or Lentil Penne (for lower carb and higher protein)
- 1 lb Boneless, skinless chicken breast, cubed
- 2 cups Low-fat cottage cheese
- 1/2 cup Grated Parmesan cheese
- 2 cups Fresh baby spinach
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup Reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook your chickpea or lentil pasta according to the package instructions until al dente. While the water heats up, season your cubed chicken breast with salt, pepper, and Italian seasoning. Heat a large non-stick skillet over medium-high heat with a splash of olive oil. Sear the chicken until golden brown and cooked through (about 6-8 minutes). Remove the chicken from the pan and set it aside.
- While the pasta finishes cooking, place the cottage cheese, parmesan cheese, and minced garlic into a blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This step is crucial for achieving that silky “alfredo” texture. Before draining your pasta, scoop out about half a cup of the starchy pasta water and set it aside.
- Lower the skillet heat to medium-low. Pour the blended cottage cheese sauce into the skillet. Add the cooked pasta, the seared chicken, and the fresh baby spinach. Toss everything together gently. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until you reach your desired consistency. Stir until the spinach is wilted and the sauce is warmed through. Serve immediately or divide into meal prep containers.
- Cook Time: 25 minutes