# What You'll Need:
→ Pasta
01 - 120 g whole wheat pasta (uncooked)
→ Protein
02 - 200 g boneless, skinless chicken breast
03 - 150 g low-fat cottage cheese
→ Vegetables
04 - 100 g fresh baby spinach
05 - 1 small garlic clove, minced
06 - 8 cherry tomatoes, halved (optional)
→ Seasonings & Others
07 - 1 tbsp olive oil
08 - ½ tsp salt, divided
09 - ¼ tsp black pepper
10 - ½ tsp dried Italian herbs
11 - 1 tbsp lemon juice
12 - Freshly ground black pepper, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ¼ cup of the pasta water.
02 - While the pasta cooks, season the chicken breast with ¼ tsp salt, black pepper, and Italian herbs.
03 - Heat olive oil in a skillet over medium heat. Add the chicken breast and grill for 5–6 minutes per side, or until fully cooked (internal temperature of 75°C/165°F). Remove from the pan and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, add the minced garlic and sauté for 30 seconds. Add spinach and cook for 1–2 minutes until wilted. Add cherry tomatoes, if using, and cook for another minute.
05 - Return the cooked pasta to the pot or a large bowl. Stir in the cottage cheese and reserved pasta water, mixing until creamy.
06 - Add the sautéed spinach (and tomatoes), lemon juice, and remaining salt. Toss to combine.
07 - Top with sliced grilled chicken. Season with extra black pepper and a drizzle of olive oil if desired. Serve immediately.
