NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Protein pasta

0.25 cup Low-fat cottage cheese

2 tbsp Sun-dried tomatoes (not in oil)

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

1 clove Garlic

0.25 tsp Dried oregano

0.13 tsp Red pepper flakes

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the protein pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, place the cottage cheese and chicken broth in a blender and process until completely smooth and creamy.

• 3

  Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat, add the chicken, and cook until golden brown and cooked through, about 5-7 minutes.

• 5

  Reduce the heat to medium and add the minced garlic, sun-dried tomatoes, dried oregano, and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Pour the blended cottage cheese mixture into the skillet and stir constantly for 1-2 minutes until the sauce is warmed through and slightly thickened.

• 7

  Add the fresh baby spinach to the skillet and stir until it begins to wilt into the sauce.

• 8

  Add the cooked pasta to the skillet and toss everything together until the noodles are thoroughly coated in the creamy sauce.