Tap to tick off as you cook

• not specified not specified Chicken breast
• not specified not specified Italian herbs
• not specified not specified Salt
• not specified not specified Cracked black pepper
• not specified not specified Cottage cheese
• not specified not specified Chicken stock
• not specified not specified Onion powder
• not specified not specified Garlic powder
• not specified not specified Smoked paprika
• not specified not specified Parmesan
• not specified not specified Sundried tomatoes
• not specified not specified Pasta
• not specified not specified Sundried tomato oil
• not specified not specified 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.