Description
This easy weeknight pasta dish delivers rich flavor and 30g of protein per serving. Chickpea or lentil pasta is tossed with a creamy tomato-cottage cheese sauce, juicy chicken breast, and baby spinach for a comfort meal that’s nourishing and satisfying.
Ingredients
12 ounces chickpea pasta or lentil pasta
1 pound boneless skinless chicken breast, cut into bite pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 1/2 cups marinara sauce
1 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
2 cups fresh baby spinach
1/4 cup reserved pasta water, plus more as needed
1 tablespoon fresh basil, chopped (for garnish)
Optional: 1/4 teaspoon red pepper flakes
Instructions
Boil a large pot of salted water for pasta
Cook pasta according to package instructions, reserve 1/4 cup pasta water
Season chicken with garlic powder, Italian seasoning, smoked paprika, 1/2 tsp salt, and pepper in a bowl
Heat olive oil in skillet over medium-high, cook chicken until golden (5-7 minutes)
Blend cottage cheese, marinara, garlic, red pepper flakes (if using), and 1/4 tsp salt with 1/4 cup pasta water
Pour sauce into skillet with chicken, stir until smooth and warmed
Add baby spinach and wilt slightly, then toss with drained pasta
Adjust consistency with additional pasta water if needed
Garnish with basil before serving
Notes
Use a food processor if no blender is available
Chickpea pasta naturally contains more fiber than regular pasta
Omit Parmesan for egg-free variation
Store leftovers in airtight containers for 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: One-Skillet Cooking
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg