Ingredients:

  • 12 oz (340g) whole wheat penne
  • 1.5 lbs (680g) boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 2 cups (475g) low-fat cottage cheese
  • 1/2 cup (60g) grated parmesan cheese
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 tsp (5g) onion powder
  • 3 cups (300g) fresh broccoli florets, bite-sized
  • 1.5 cups (170g) shredded mozzarella cheese
  • 1 tsp (2g) dried oregano

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions. During the last 3 minutes of boiling, toss the broccoli florets into the same pot to blanch them. Drain both, reserving 1/4 cup of pasta water.
  2. Heat olive oil in a skillet over medium-high heat; sear the chicken cubes until golden on all sides (about 5-7 minutes). Remove from heat while the chicken remains slightly undercooked in the center.
  3. In a blender or food processor, combine the cottage cheese, parmesan, minced garlic, onion powder, and almond milk. Blend on high until the mixture is completely smooth and velvety. If too thick, add a tablespoon of the reserved pasta water.
  4. Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, toss together the under-boiled pasta, blanched broccoli, and seared chicken.
  5. Pour the blended protein sauce over the mixture and stir until evenly coated. Top with shredded mozzarella cheese and dried oregano.
  6. Bake for 20-25 minutes until the cheese is golden brown and bubbling.