NUTRITION

SERVINGS

INGREDIENTS

0.75 cup low-fat cottage cheese

2 oz chickpea penne pasta

2 oz cooked chicken breast

1 tbsp grated parmesan cheese

1 tsp minced garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the cottage cheese, grated parmesan, sea salt, black pepper, and dried oregano into a high-speed blender.

• 3

  Process the cottage cheese mixture on high until the texture is completely smooth and resembles a thick cream sauce.

• 4

  Heat a large non-stick skillet over medium heat and sauté the minced garlic and baby spinach until the spinach is just wilted.

• 5

  Drain the pasta, reserving approximately 2 tablespoons of the starchy cooking water.

• 6

  Add the cooked pasta and diced chicken breast to the skillet with the spinach, then pour the blended cottage cheese sauce over the top.

• 7

  Toss the mixture gently over low heat for 1 minute to warm through, adding the reserved pasta water if needed to reach your desired consistency.

• 8

  Garnish the pasta with fresh chopped parsley and serve immediately while warm.