Ingredients
4 boneless, skinless chicken breasts
12 oz whole wheat pasta
4 garlic cloves, minced
2 tbsp olive oil
1 cup cottage cheese (low-fat)
1 cup grated parmesan cheese
1 cup low-moisture mozzarella cheese
2 cups fresh spinach
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions, then drain
Season chicken breasts with salt and pepper; cook in olive oil over medium heat until browned and cooked through
In a blender, combine cottage cheese, minced garlic, 1/2 cup parmesan, 1/2 tsp salt, and pepper to create a smooth alfredo sauce
In a large bowl, mix cooked pasta, alfredo sauce, spinach, and remaining parmesan
Layer half the pasta mixture in a 9×13-inch baking dish, top with chicken slices, then add remaining pasta mixture
Sprinkle mozzarella cheese on top
Bake for 25-30 minutes until golden and bubbly
Notes
Use non-vegan parmesan/mozzarella for a halal option
Substitute frozen spinach (thawed and drained) if fresh is unavailable
Leftovers store in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 85mg