Ingredients:

  • 12 oz high-protein chickpea or lentil pasta
  • 4 cups fresh broccoli florets
  • 1 tbsp sea salt
  • 1 cup low-fat cottage cheese, blended until smooth
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved starchy pasta water
  • 1 tsp freshly cracked black pepper
  • 2 cups rotisserie chicken breast, shredded
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the high-protein pasta and set a timer for 3 minutes less than the package al dente instructions.
  2. While pasta cooks, blend the cottage cheese in a blender or with an immersion blender until completely smooth.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 60-90 seconds until fragrant but not browned. Reduce heat to low.
  4. When the pasta timer has 3 minutes remaining, add the broccoli florets directly into the boiling pasta water to flash-steam.
  5. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli.
  6. Transfer the drained pasta, broccoli, shredded chicken, blended cottage cheese, and Parmesan cheese into the skillet with the garlic oil.
  7. Toss continuously, gradually adding the reserved pasta water until a silky, creamy emulsion forms. Season with black pepper and serve immediately.