High Protein Pasta

• •
  8 oz Banza Chickpea Pasta

  Banza chickpea pasta — higher protein than regular pasta. Found in the pasta aisle.

• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 tbsp Cajun seasoning blend
• •
  1 tsp Italian seasoning
• •
  16 oz Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

• •
  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  0.5 cup 2% Milk
• •
  1 Garlic(3g)
• •
  0.5 cup Tomatoes, Sun-Dried, Packed In Oil
• •
  2 cup Spinach
• •
  0.5 cup Basil, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the chickpea rotini and cook according to package directions until al dente (typically 8–10 minutes), stirring occasionally. Reserve 1 cup of the pasta cooking liquid, then drain the pasta in a colander.
2. 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, season with the Cajun seasoning blend and Italian seasoning, and stir to coat evenly. Cook 6–8 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F when checked with a meat thermometer.
3. 3Remove the skillet from heat and shred the cooked chicken into bite-sized pieces directly in the pan using two forks.
4. 4In a blender or food processor, combine the cottage cheese, grated Parmesan, milk, and fresh garlic. Blend until completely smooth, about 1–2 minutes.
5. 5Add the drained pasta and sun-dried tomatoes to the skillet with the chicken. Pour the cottage cheese sauce over everything and stir to combine. Return the skillet to low heat and warm gently for 2–3 minutes, stirring occasionally. Add reserved pasta water 2–3 tablespoons at a time if the sauce is too thick.
6. 6Stir in the fresh spinach in two or three handfuls, allowing each addition to wilt completely (about 1 minute per handful) before adding more.
7. 7Divide the pasta evenly into 4 airtight containers while hot. Let cool to room temperature before sealing.
8. 8Top each portion with fresh basil and additional grated Parmesan just before serving. Reheat gently over medium-low heat or in the microwave until warmed through.