Serves 1
Directions
- 1Thinly slice the chicken breast.
- 2Heat olive oil in a hot pan and add the thinly sliced chicken breast.
- 3Cook until the chicken gets a little bit of color.
- 4While the chicken is cooking, boil pasta for 2 minutes less than package instructions.
- 5Thinly slice the red onion.
- 6Finely chop the garlic cloves.
- 7Add a little bit more olive oil to the chicken pan.
- 8Add the sliced red onion and cook it down until softened.
- 9Add the chopped garlic to the pan.
- 10Add Italian herbs and chili flakes to the pan.
- 11Add a stockpot to the pan.
- 12Add a splash of pasta water to the pan.
- 13Add spinach to the pan and let it wilt down.
- 14In a blender, combine cottage cheese, high-protein Greek yogurt, sun-dried tomatoes (not in oil), pecorino, smoked paprika, and pasta water.
- 15Blitz the sauce until it's smooth.
- 16Pour the sauce into the pan with the chicken and vegetables.
- 17Add the cooked pasta to the pan.
- 18Stir everything through on a low heat.
- 19Add more pasta water to loosen the sauce if needed.
- 20Season with salt and pepper.
- 21Serve and sprinkle with extra pecorino if desired.
Ingredients
- 375 g High-protein dried penne pasta
- 1 tbsp Olive oil
- 600 g Chicken breast fillets
- 1 Red onion
- 6 Garlic cloves
- 2 tbsp Dried Italian herbs
- 1 tsp Dried chilli flakes
- 2 x 28g tub Chicken stock pot
- 120 g Baby spinach
- Finely grated pecorino
- 200 g Low-fat cottage cheese
- 100 g High-protein Greek-style yoghurt
- 125 g Sun-dried tomatoes (not in oil)
- 1 tsp Smoked paprika
- 250 ml Pasta water
- Salt
- Pepper
Equipment
Chopping boardKnifeHot panWooden spoonPotBlender
Tips
- Perfect for meal prep due to its high protein content.
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