NUTRITION

SERVINGS

INGREDIENTS

1.25 oz Whole wheat spaghetti

4 oz Chicken breast

0.25 cup Low-fat cottage cheese

1 tbsp Basil pesto

0.5 cup Cucumber

1 tbsp Fresh parsley

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  In a small blender, combine the cottage cheese, basil pesto, and minced garlic until the mixture is completely smooth and creamy.

• 5

  Slice the cooked chicken into bite-sized strips and dice the cucumber into small rounds.

• 6

  Drain the pasta, reserving two tablespoons of pasta water, then return the noodles to the pot.

• 7

  Stir in the creamy pesto sauce, reserved pasta water, and chicken strips until the noodles are well-coated.

• 8

  Serve the pasta topped with freshly chopped parsley and the crisp cucumber slices on the side for a refreshing crunch.