Ingredients
Pasta and Sauce Ingredients
- 12 oz dry protein pasta Any type of protein pasta can be used.
- 1/2 cup basil pesto
- 3/4 cup low-fat cottage cheese
- 1/2 cup reserved pasta water Reserve from cooked pasta.
Chicken and Garnishes
- 16 oz frozen lightly breaded chicken breast Cook according to package instructions.
- Grated Parmesan cheese For serving.
- Black pepper To taste.
- Chopped pistachios For garnish.
Method
Preparation
- Bake or air fry the frozen chicken breast according to the package instructions until fully cooked and golden.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Making the Sauce
- While the pasta cooks, blend the cottage cheese and basil pesto in a food processor or with an immersion blender until smooth.
- Before draining the pasta, reserve about 1 cup of pasta water. Drain the pasta and return it to the pot with the heat turned off.
- Add the blended pesto cottage cheese sauce to the pasta and gently stir to coat it.
- Gradually add 1/4 to 1/2 cup of the reserved pasta water while stirring until the sauce becomes creamy and silky.
- Season with salt to taste.
Serving
- Slice or chop the cooked chicken and serve it over the pasta.
- Garnish with grated Parmesan, black pepper, and chopped pistachios.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add reserved pasta water or extra pesto when reheating if needed.
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