Creamy Chicken Pasta with Spinach and Tomatoes
A rich and creamy one-pot chicken pasta with sun-dried tomatoes, spinach, and parmesan. Packed with protein and ready in under 30 minutes, it freezes perfectly for quick weeknight meals.
Nutrition per 100g
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Ingredients
- 1000 g chicken breast
- 500 g pasta
- 400 g cottage cheese
- 180 g chicken broth
- 100 g tomatoes
- 200 g spinach
- 5 g onion powder
- 5 g garlic powder
- 5 g paprika powder
- 80 g parmesan
- 20 g olive oil
- 5 g oregano
- 5 g salt
- 5 g pepper
Mise en Place
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Dice the chicken breast into bite-sized cubes
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Grate the parmesan
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Roughly chop the sun-dried tomatoes
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Wash the spinach
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Measure out the cottage cheese
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You will need a pot large enough for the food.
Instructions
Cook the pasta in salted boiling water according to package directions. Reserve some pasta water, then drain. Dissolve chicken broth in 180g of the starchy pasta water.
Heat olive oil in a large pot over medium-high heat.
Season the diced chicken breast with salt, pepper, and paprika powder. Add to the pot and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
In the same pot, add onion powder, garlic powder, and oregano. Stir for 30 seconds until fragrant.
Add the cottage cheese and chicken broth. Stir until smooth and bring to a gentle simmer.
Stir in the parmesan and chopped sun-dried tomatoes. Let the sauce thicken for 2-3 minutes.
Return the chicken to the pot and fold in the spinach. Stir until the spinach is wilted.
Add the cooked pasta and toss everything together until well coated.
Let the dish cool. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents.
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.