Description
A creamy and flavorful roasted red pepper pasta packed with protein from cottage cheese, Greek yogurt, and optional chicken, creating a balanced and comforting meal.
Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup cottage cheese
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 cup cooked chicken breast, diced (optional)
- 2 tablespoons fresh basil, chopped (optional)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Heat olive oil in a skillet over medium heat and sauté garlic for about 1 minute until fragrant.
- In a blender, combine roasted red peppers, cottage cheese, Greek yogurt, Parmesan cheese, milk, salt, pepper, paprika, and Italian seasoning. Blend until smooth.
- Pour the sauce into the skillet with garlic and warm gently for a few minutes.
- Add cooked pasta to the sauce and toss to coat evenly.
- If the sauce is too thick, add some reserved pasta water to loosen it.
- Stir in cooked chicken if using and heat through.
- Garnish with fresh basil and serve warm.
Notes
- Use whole wheat or high-protein pasta for extra nutrition.
- Chickpeas or white beans can replace chicken for a vegetarian option.
- Add spinach or mushrooms for more vegetables.
- Adjust consistency with pasta water or milk as needed.
- Reheat with a splash of liquid to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 45 mg
