NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry penne pasta

0.75 cup low-fat cottage cheese

2.5 oz cooked chicken breast

1 tbsp basil pesto

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the cottage cheese, basil pesto, and lemon juice in a high-speed blender or food processor.

• 3

  Blend the cottage cheese mixture until completely smooth and creamy, then set aside.

• 4

  In a large skillet over medium heat, lightly warm the cooked chicken breast and add the baby spinach, stirring until the spinach is just wilted.

• 5

  Drain the pasta, reserving a small splash of pasta water, and return the pasta to the pot.

• 6

  Pour the creamy pesto sauce over the pasta and chicken mixture, tossing well to coat and adding a teaspoon of pasta water if needed to reach your desired consistency.

• 7

  Season with sea salt and black pepper before serving immediately.