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:
- Mix the tomato puree, smoked paprika, garlic, oregano, chilli powder, lemon juice and oil together and then coat the chicken breast in the mixture
- Allow the chicken breast to marinate for at least 30mins
- 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:
- Cook the pasta according to the instructions on the packet
- 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
- Drain the pasta and stir in the sauce, then serve with the chicken and a few cherry tomatoes
