Protein-rich pasta with grilled chicken, cottage cheese, spinach and lemon for a quick, satisfying meal.
# Components:
→ Pasta
01 - Whole wheat pasta — 4.25 oz dry (approximately 120 g)
→ Protein
02 - Boneless, skinless chicken breast — 7 oz (approximately 200 g)
03 - Low‑fat cottage cheese — 2/3 cup (approximately 150 g)
→ Vegetables
04 - Fresh baby spinach — 3 1/3 cups loosely packed (approximately 100 g)
05 - Garlic — 1 small clove, minced
06 - Cherry tomatoes — 8, halved (optional)
→ Seasonings & Others
07 - Olive oil — 1 tablespoon
08 - Salt — 1/2 teaspoon, divided
09 - Black pepper — 1/4 teaspoon
10 - Dried Italian herbs — 1/2 teaspoon
11 - Lemon juice — 1 tablespoon
12 - Freshly ground black pepper — to taste
# Method:
01 - Bring a large pot of well‑salted water to a rolling boil. Add pasta and cook until al dente following package timing. Reserve 1/4 cup of the cooking water, then drain the pasta.
02 - Pat the chicken breast dry and season both sides with 1/4 teaspoon salt, the black pepper and dried Italian herbs.
03 - Heat the olive oil in a skillet over medium heat. Add the chicken and cook 5–6 minutes per side, or until an instant‑read thermometer inserted into the thickest part registers 165°F. Remove from the skillet and let rest 5 minutes, then slice thinly.
04 - In the same skillet, add the minced garlic and sauté 30 seconds until fragrant. Add the baby spinach and cook 1–2 minutes until just wilted. If using, stir in the halved cherry tomatoes and cook another minute.
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 pasta is coated and creamy.
06 - Fold the sautéed spinach and tomatoes into the pasta, add the lemon juice and the remaining 1/4 teaspoon salt, then toss to combine. Adjust seasoning with additional black pepper to taste.
07 - Top the creamy pasta and greens with the sliced grilled chicken, finish with a light drizzle of olive oil if desired, and serve immediately.
