# What You'll Need:
→ Pasta
01 - 4.2 oz whole wheat pasta, uncooked (approximately 1 1/2 cups)
→ Protein
02 - 7.1 oz boneless, skinless chicken breast (about one medium breast)
03 - 5.3 oz low-fat cottage cheese (approximately 2/3 cup)
→ Vegetables
04 - 3.5 oz fresh baby spinach (about 3 cups, lightly packed)
05 - 1 small garlic clove, minced
06 - 8 cherry tomatoes, halved (optional)
→ Seasonings & Others
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon fine salt, divided
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried Italian seasoning
11 - 1 tablespoon fresh lemon juice
12 - Freshly ground black pepper, to taste
13 - Reserve: 1/4 cup pasta cooking water
# Steps:
01 - Bring a large pot of well-salted water to a vigorous boil. Cook the pasta until al dente according to package guidance. Drain, reserving 1/4 cup of the cooking water, and set the pasta aside.
02 - Pat the chicken breast dry and season evenly with 1/4 teaspoon salt, 1/4 teaspoon ground black pepper and the dried Italian seasoning.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook 5–6 minutes per side, or until an instant-read thermometer registers 165°F. Transfer to a cutting board and let rest 5 minutes before slicing thinly.
04 - In the same skillet, add the minced garlic and sauté briefly (about 30 seconds) until fragrant. Add the baby spinach and cook 1–2 minutes until wilted. If using, add the halved cherry tomatoes and sauté another minute to soften.
05 - Return the drained pasta to the pot or a large mixing bowl. Add the low-fat cottage cheese and the reserved 1/4 cup pasta water, stirring until the mixture becomes creamy and evenly coated.
06 - Fold the sautéed spinach and tomatoes into the creamy pasta. Add the remaining 1/4 teaspoon salt and 1 tablespoon lemon juice; toss gently to combine and adjust seasoning with freshly ground black pepper to taste.
07 - Arrange sliced grilled chicken over the pasta bowl. Drizzle a touch of olive oil if desired and serve immediately while warm.
