Tap to tick off as you cook

• 800 g boneless skinless chicken breast
• 1 tablespoon dried Italian herbs
• to taste salt
• 20 cracks cracked black pepper
• 400 g cottage cheese
• 180 ml chicken stock
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 50 g Parmesan cheese
• 100 g sundried tomatoes (drained)
• 500 g pasta
• 1 tablespoon sundried tomato oil
• 200 g baby spinach

Instructions

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Slice the chicken breast into thick strips, then dice into consistent medium pieces.

3. 3

   Season the chicken with Italian herbs, salt, and cracked black pepper. Set aside.

4. 4

   In a blender, combine cottage cheese, chicken stock, onion powder, garlic powder, smoked paprika, Parmesan, and sundried tomatoes. Add salt and pepper, then blend until smooth.

5. 5

   Cook the pasta for 3 minutes less than the package instructions. Drain.

6. 6

   Heat the sundried tomato oil in a large pan over medium-high heat. Add the chicken and cook for 5-6 minutes until cooked through and browned.

7. 7

   Add the cooked pasta and the blended sauce to the chicken pan. Stir well over low heat for 2 minutes to combine, ensuring the sauce does not split.

8. 8

   Add the baby spinach and cook for 1 minute until wilted.

9. 9

   Adjust seasoning if necessary and divide into 5 serving containers.