NUTRITION

SERVINGS

INGREDIENTS

2.5 oz boneless skinless chicken breast

1.25 cup cooked whole wheat penne

0.25 cup low-fat cottage cheese

0.25 cup dry-packed sun-dried tomatoes

1 cup fresh baby spinach

2 whole garlic cloves

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium heat and add the chicken along with one tablespoon of the chicken broth to prevent sticking.

• 3

  Cook the chicken until golden brown and cooked through, approximately 5-7 minutes, then remove from the skillet and set aside.

• 4

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1-2 minutes until the garlic is fragrant.

• 5

  Place the cottage cheese and the remaining chicken broth in a high-speed blender and process until the mixture is completely smooth and creamy.

• 6

  Pour the cottage cheese cream into the skillet, stirring in the dried oregano and red pepper flakes to combine.

• 7

  Add the fresh baby spinach to the sauce and stir gently until the leaves are just wilted.

• 8

  Return the cooked chicken to the skillet and add the cooked whole wheat pasta, tossing everything together until the pasta is thoroughly coated in the sauce.