High Protein Pasta

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  Banza Chickpea Pasta(227g)

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

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  Olive oil(15g)

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

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  Chicken Breast, Boneless Skinless(454g)

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

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  Cajun seasoning blend(15g)
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  Italian seasoning(5g)
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  Cottage Cheese (2%)(480g)

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

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  Parmesan Cheese(120g)

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

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  2% Milk(120g)
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  Garlic(5g)
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  Tomatoes, Sun-Dried, Packed In Oil(120g)
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  Spinach(480g)
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  Basil, Fresh(120g)

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). Reserve 1 cup of the pasta cooking liquid, then drain the pasta in a colander. Rinse briefly with cool water to prevent sticking.
2. 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast and season with the Cajun seasoning blend and Italian seasoning, stirring to coat evenly. Cook 6–8 minutes, stirring occasionally, until the chicken is golden brown on all sides and the internal temperature reaches 165°F.
3. 3Remove the skillet from heat. Using two forks or kitchen shears, shred or chop the cooked chicken into bite-sized pieces directly in the pan.
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. If the sauce is too thick, add the reserved pasta water 2–3 tablespoons at a time until you reach desired consistency.
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.