2Add 10 ounces of Barilla protein pasta to the boiling water and cook.
3While the pasta is cooking, rinse and drain two cans of chicken (about 28 ounces total).
4Shred the canned chicken with a fork and set aside.
5For the garlic parmesan sauce, add two cups of cottage cheese (or Greek yogurt), one cup of parmesan cheese, two tablespoons of minced garlic, some salt, and a little basil to a blender bottle or blender.
6Blend the sauce until smooth.
7In a large bowl, add the cooked pasta, the shredded chicken, and the prepared sauce.
8Mix everything together.
9Top with Italian seasoning.
10Split the pasta into five servings and store in the fridge for the week, warming up for lunch.
Ingredients
10 ounces Barilla protein pasta
28 ounces canned chicken
2 cups cottage cheese
1 cup Parmesan cheese
2 tablespoons minced garlic
salt
basil
Italian seasoning
Equipment
stoveblender bottle or blenderforklarge bowl
Tips
If you don't like cottage cheese, you can use Greek yogurt.
You can use any type of chicken, not just canned chicken.