Creamy Cottage Cheese Pesto Pasta

About This Recipe

Protein pasta with creamy blended cottage cheese pesto, crispy baked chicken breast, parmesan, and pistachios.

Ingredients

• 1/2 cup Basil Pesto
• 3/4 cup Low Fat Cottage Cheese
• 12 oz dry Protein Pasta
• 1/2 cup Reserved Pasta Water
• 16 oz Frozen Lightly Breaded Chicken Breast
• Grated Parmesan
• Black Pepper
• Chopped Pistachios

Instructions

1. Bake or air fry the frozen chicken breast according to the package instructions.
2. While the chicken cooks, bring a pot of water to a boil. Salt the water and cook the pasta.
3. Use a food processor or immersion blender to blend the cottage cheese and pesto together and set aside.
4. Before draining the cooked pasta, reserve about 1 cup of the pasta water. Drain the pasta and add it back to the pot (no heat). Fold in the blended cottage cheese sauce before gradually stirring in 1/4 to 1/2 cup of pasta water to make a creamy sauce.
5. Salt to taste before serving the pasta with chopped or sliced chicken. Garnish with parmesan, black pepper, and chopped pistachios.