NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

2 oz Banza chickpea pasta

0.5 cup Low-fat cottage cheese

0.25 cup Crushed tomatoes

1 cup Kale

1 cup Broccoli florets

0.25 cup Yellow onion

2 cloves Garlic

1 tbsp Fresh basil

0.5 tsp Dried oregano

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Bone broth

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Boil the Banza pasta in salted water for 2 minutes less than the package directions suggest; drain and set aside.

• 3

  In a large oven-safe skillet over medium heat, sauté the diced onion, minced garlic, and broccoli florets with the bone broth until the vegetables begin to soften.

• 4

  Add the diced chicken breast to the skillet, seasoning with the sea salt, black pepper, and dried oregano, and cook until the chicken is lightly browned on all sides.

• 5

  While the chicken cooks, place the cottage cheese, crushed tomatoes, fresh basil, and lemon juice into a blender and pulse until the mixture is smooth and creamy.

• 6

  Stir the par-cooked pasta, chopped kale, and the blended herb sauce into the skillet, tossing well to ensure everything is evenly coated.

• 7

  Transfer the skillet to the oven and bake for 15 to 18 minutes until the sauce is bubbly and the chicken is fully cooked through.