Ingredients

• 500g (1.1lb) shell pasta
• 1 tbsp (20ml) sun-dried tomato oil
• 800g (1.7lb) chicken breast, boneless & skinless, diced
• 1 tbsp (6g) dried Italian herbs
• 2 cups (400g) high-protein cottage cheese
• ⅔ cup (180ml) chicken stock
• 1 tsp (4g) onion powder
• 1 tsp (4g) garlic powder
• 1 tsp (4g) smoked paprika
• ½ cup (50g) Parmigiano Reggiano, grated (+ more to garnish)
• ½ cup (100g) sun-dried tomatoes
• 200g (7oz) baby spinach, washed
• Salt & pepper, to taste

Instructions

1. Bring a pot of salted water to a boil. Cook pasta 3 minutes less than package instructions. Drain and set aside.
2. Toss diced chicken with dried Italian herbs, salt, and pepper in a bowl.
3. In a blender, combine cottage cheese, chicken stock, onion powder, garlic powder, smoked paprika, parmesan, sun-dried tomatoes, salt, and pepper. Blend on high for 2–3 minutes until completely smooth.
4. Heat sun-dried tomato oil in a large pan over high heat. Add seasoned chicken and cook 4–5 minutes, stirring occasionally (work in batches if needed).
5. Reduce heat to medium-low. Add drained pasta and pour the cottage cheese sauce over everything. Stir to combine and cook 1–2 minutes.
6. Add baby spinach and cook ~1 minute until wilted. Remove from heat.
7. Portion into 5 meal prep containers. Garnish with Parmigiano Reggiano and cracked black pepper.

Macros

Whole Dish

Per Serving

650 calories, 64g protein, 11g fat, 68g carbs, 4g fiber, 7g sugar