NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Low-fat cottage cheese

1.5 oz Cooked chicken breast

1 cup Baby spinach

1 tbsp Nutritional yeast

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the cottage cheese, lemon juice, lemon zest, nutritional yeast, garlic powder, sea salt, and black pepper into a high-speed blender.

• 3

  Blend the mixture on high until completely smooth and creamy, then set aside.

• 4

  In a large skillet over medium heat, lightly wilt the baby spinach and warm the pre-cooked chicken breast slices.

• 5

  Drain the pasta, reserving two tablespoons of the pasta water.

• 6

  Add the cooked pasta and the creamy cottage cheese sauce to the skillet with the chicken and spinach.

• 7

  Toss everything together gently over low heat, adding the reserved pasta water if needed to reach your desired consistency.

• 8

  Garnish with red pepper flakes and serve immediately while warm.