Grilled chicken, cottage cheese, spinach and whole wheat pasta tossed creamy with lemon for a quick high-protein meal.
# What you'll need:
→ Pasta
01 - 4.2 oz whole wheat pasta (uncooked) — about 2 cups
02 - Reserved pasta cooking water, about 1/4 cup
→ Protein
03 - 7 oz boneless, skinless chicken breast (about 1 small breast)
04 - 5.3 oz low-fat cottage cheese (about 2/3 cup)
→ Vegetables
05 - 3.5 oz fresh baby spinach (about 3 cups loosely packed)
06 - 1 small garlic clove, minced
07 - 8 cherry tomatoes, halved (optional)
→ Seasonings & Others
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt, divided
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon dried Italian herbs
12 - 1 tablespoon lemon juice
13 - Freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta and set aside.
02 - Pat the chicken dry and season both sides with 1/4 teaspoon salt, 1/4 teaspoon ground black pepper and the dried Italian herbs.
03 - Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook 5–6 minutes per side, or until an instant-read thermometer registers 165°F. Transfer to a cutting board, let rest 5 minutes, then slice thinly.
04 - In the same skillet, add the minced garlic and sauté about 30 seconds until fragrant. Add the spinach and cook 1–2 minutes until wilted. If using, add the halved cherry tomatoes and cook 1 additional minute until warmed.
05 - Return the drained pasta to the pot or a large mixing bowl. Stir in the cottage cheese and the reserved 1/4 cup pasta water, mixing until the sauce becomes creamy and coats the pasta.
06 - Fold the sautéed spinach and tomatoes into the pasta, add the remaining 1/4 teaspoon salt and the lemon juice, and toss to combine. Top with the sliced chicken, finish with freshly ground black pepper and an extra drizzle of olive oil if desired. Serve immediately.
