High Protein Pasta

• servings: 4
• total time: 30 minutes

Ingredients

8 ounces high protein pasta such as Banza

1 tablespoon olive oil or neutral cooking oil of choice

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 tablespoon Cajun seasoning

1 teaspoon Italian seasoning

1 (16-ounce) container low-fat cottage cheese 2 cups

½ cup grated Parmesan cheese plus additional for serving

½ cup milk I used 2%

1 garlic clove roughly chopped, about 1 teaspoon

½ cup chopped sun-dried tomatoes; pat dry if packed in oil; if dehydratedcover with boiling water to rehydrate, then drain and pat dry

2 cups spinach roughly chopped or torn

½ cup chopped fresh basil

Directions

Bring a large pot of salted water to a boil. Cook pasta according to al dente according to package instructions. RESERVE 1 CUP OF THE PASTA COOKING LIQUID (don’t forget!), then drain. Rinse the pasta well so it doesn’t become gummy (if using regular wheat/semolina pasta, no need to rinse it).

Meanwhile, heat the oil in a large skillet over medium-high. Add the chicken, Cajun seasoning, and Italian seasoning. Stir to combine, then saute the chicken until golden on all sides and cooked through, about 4 minutes. Turn off the heat.

In a blender or food processor, combine the cottage cheese, Parmesan cheese, milk, and garlic. Blend until smooth.

To the pan with the chicken, add the cooked noodles and sundried tomatoes. Pour the cottage cheese sauce over the top. Warm gently over low, thinning with the reserved pasta water if needed.

Stir in the spinach a few handfuls at a time, allowing it to wilt. Sprinkle with basil and enjoy hot with additional Parmesan to taste.

Notes

TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days. In my experience, protein pastas get mushy when frozen and thawed, so I don’t recommend freezing this recipe.

TO REHEAT: Warm up leftover high protein pasta in the microwave or in a skillet over medium heat with a splash of water to loosen up the sauce.