# Ingredient list:
→ Pasta
01 - 4.2 oz (about 1 cup) whole wheat pasta, uncooked
→ Protein
02 - 7.1 oz boneless, skinless chicken breast (about 1 small breast)
03 - 5.3 oz (about 2/3 cup) low-fat cottage cheese
→ Vegetables
04 - 3.5 oz (about 3 cups packed) fresh baby spinach
05 - 1 small garlic clove, minced
06 - 8 cherry tomatoes, halved (optional)
→ Seasonings & Others
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt, divided
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried Italian herbs
11 - 1 tablespoon lemon juice
12 - Freshly ground black pepper, to taste
# Step-by-step guide:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package timing until al dente. Reserve 1/4 cup of the cooking water, then drain and set the pasta aside.
02 - Pat the chicken dry and season both sides with 1/4 teaspoon salt, 1/4 teaspoon black pepper and the dried Italian herbs.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken and cook 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F. Transfer to a plate and let rest 5 minutes, then slice thinly.
04 - In the same skillet, add the minced garlic and sauté 30 seconds until fragrant. Add the spinach and cook, stirring, 1–2 minutes until wilted. If using, add the halved cherry tomatoes and cook 1 additional minute to warm.
05 - Return the drained pasta to the pot or a large mixing bowl. Stir in the cottage cheese and the reserved 1/4 cup pasta water, mixing until the sauce becomes creamy and coats the pasta.
06 - Fold the sautéed spinach and tomatoes into the creamy pasta. Add 1 tablespoon lemon juice and the remaining 1/4 teaspoon salt. Toss gently to combine and adjust seasoning with additional black pepper if desired.
07 - Divide the pasta between two bowls, arrange the sliced grilled chicken on top, and finish with a light drizzle of olive oil and a crack of black pepper. Serve immediately.
