NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

0.5 cup low-fat cottage cheese

1 cup baby spinach

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions; reserve 2 tablespoons of the pasta cooking water before draining.

• 2

  While the pasta is boiling, place the cottage cheese, lemon juice, lemon zest, garlic, sea salt, and black pepper into a high-speed blender and process until completely smooth.

• 3

  Place a large skillet over medium-low heat and pour in the blended cottage cheese sauce along with the reserved pasta water, stirring until warmed through.

• 4

  Add the cooked chicken breast and baby spinach to the skillet, stirring gently until the spinach is just wilted.

• 5

  Add the drained pasta to the skillet and toss thoroughly to coat the noodles in the creamy sauce.

• 6

  Garnish with fresh parsley and serve immediately while hot.