NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.25 cup low-fat cottage cheese

1 tbsp grated parmesan cheese

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Remove the chicken from the pan to rest for 5 minutes, then slice into thin strips.

• 5

  In the same skillet, reduce heat to low and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk the cottage cheese in a small bowl until smooth, then add it to the skillet along with the parmesan cheese and 2 tablespoons of pasta water.

• 7

  Stir in the baby spinach until it begins to wilt into the creamy sauce.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing everything together until coated in the velvety sauce.