Creamy basil cottage cheese pasta with grilled paprika chicken

Cottage cheese is such a versatile lean source of protein…I eat it both sweet with berries or stewed apple, and savoury like in this recipe! It’s also great on top of a sweet potato which I guess is sweet and savoury 🙂

(Serves 1)

  • 70g uncooked brown/whole wheat spaghetti
  • 100g Cottage cheese
  • 10g Parmesan grated
  • Large handful of basil leaves
  • Large handful of cherry tomatoes
  • 1 large Chicken breast
  • 2tsp. Tomato puree 
  • 1tsp. Smoked paprika
  • 1tsp. Oregano
  • 1/2tsp. Chilli powder
  • 1 Garlic clove crushed
  • 1tsp. Lemon juice
  • 1tsp. Rapeseed oil
  • Salt & pepper

For the chicken:

  1. Mix the tomato puree, smoked paprika, garlic, oregano, chilli powder, lemon juice and oil together and then coat the chicken breast in the mixture
  2. Allow the chicken breast to marinate for at least 30mins
  3. Cook the chicken using a griddle pan or frying pan over a medium heat until cooked all the way through

For the pasta and sauce:

  1. Cook the pasta according to the instructions on the packet
  2. While the pasta is cooking, to a blender add the cottage cheese, parmesan and basil and blend till smooth and season with salt and pepper – I used my stick blender
  3. Drain the pasta and stir in the sauce, then serve with the chicken and a few cherry tomatoes


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