Ingredients
Scale
- 12 oz whole grain or chickpea penne pasta
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup low-fat cottage cheese
- 1 cup pure pumpkin puree (not pie filling)
- 1/2 cup chicken broth or pasta water
- 2 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it is al dente. While the pasta cooks, place the cottage cheese and pumpkin puree into a blender or food processor. Blend on high until the mixture is completely smooth and no lumps remain. This step is crucial for achieving that silky sauce texture. Set the mixture aside and remember to reserve about half a cup of pasta water before draining the noodles.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Sauté the chicken until it is golden brown and cooked through, usually about 6 to 8 minutes. Remove the chicken from the skillet and set it aside. In the same skillet, add the diced onion and garlic, sautéing until translucent and fragrant. Lower the heat to medium and pour in the blended pumpkin and cottage cheese mixture. Stir in the chicken broth, dried sage, and nutmeg. Let the sauce simmer gently for 2 minutes, then stir in the fresh spinach until it wilts.
- Add the cooked pasta and the sautéed chicken back into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust the seasoning with more salt or pepper if needed. Divide the pasta into bowls and top each serving with a generous sprinkle of grated Parmesan cheese and a crack of fresh black pepper. Serve immediately while hot.
- Cook Time: 35 minutes