# Needed Ingredients:
→ Pasta
01 - 4.2 oz (about 120 g) whole wheat pasta, uncooked
→ Protein
02 - 7 oz (about 200 g) boneless, skinless chicken breast
03 - 2/3 cup (about 150 g) low‑fat cottage cheese
→ Vegetables
04 - 3 1/3 cups (about 100 g) fresh baby spinach, packed
05 - 1 small garlic clove, minced
06 - 8 cherry tomatoes, halved (optional)
→ Seasonings & Others
07 - 1 tbsp olive oil
08 - 1/2 tsp fine salt, divided
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp dried Italian herbs
11 - 1 tbsp fresh lemon juice
12 - Freshly ground black pepper, to taste
# Preparation Steps:
01 - Fill a large pot with water, season with 1/2 tsp salt, and bring to a rolling boil.
02 - Add the whole wheat pasta to the boiling water and cook according to package instructions until al dente; reserve 1/4 cup of the pasta cooking water, then drain the pasta.
03 - Pat the chicken breast dry and season both sides with 1/4 tsp salt, 1/4 tsp ground black pepper and the dried Italian herbs.
04 - Heat 1 tbsp olive oil in a skillet over medium heat, add the chicken and cook 5–6 minutes per side until the internal temperature reaches 165°F (75°C); transfer to a board and let rest 5 minutes, then slice thinly.
05 - In the same skillet, add the minced garlic and cook 30 seconds until fragrant, then add the spinach and sauté 1–2 minutes until wilted; if using, add cherry tomatoes and cook 1 additional minute.
06 - 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 until the mixture is creamy and combined.
07 - Add the sautéed spinach and tomatoes, the remaining salt, and the lemon juice to the pasta; toss to combine, top with sliced grilled chicken, finish with extra black pepper and an optional drizzle of olive oil, and serve immediately.
