Chicken broccoli pasta

Ingredients

• 140 gCooked skinless chicken breast — bite-sized pieces
• 80 gDry whole wheat pasta — penne or another short shape
• 160 gBroccoli — small florets
• 150 g2% cottage cheese
• 60 ml1% milk
• 10 gVegetarian hard cheese, finely grated
• 3 gGarlic — finely grated
• 5 gOlive oil

Steps

1. 1

   Cook pasta and broccoli

   Boil the pasta according to its package directions. Add broccoli for the last 4–5 minutes so it becomes tender. Reserve a little cooking water, then drain.

2. 2

   Blend the sauce

   Blend cottage cheese, milk and grated cheese until smooth. Scrape down the blender sides so no large curds remain.

3. 3

   Warm the chicken

   Heat oil in a skillet over medium-low. Add garlic and stir for 30 seconds, then add the cooked chicken and a splash of pasta water. Heat the chicken through to 165°F / 74°C.

4. 4

   Combine gently

   Lower the heat. Add the blended sauce, pasta and broccoli, stirring gently until hot. Avoid a hard boil and thin with a little pasta water if needed. Divide into two bowls.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• The chicken is weighed cooked. Substituting the same weight of raw chicken would reduce the protein in the finished recipe.