Step 1Bring a pot of water to a boil and add the pasta shells, cook according to the package instructions. If using chickpea pasta, I like to undercook it by a minute so it doesn’t get mushy.
Step 2Add the chicken, Italian seasoning, salt and pepper to a large mixing bowl. Mix to evenly coat the chicken.
Step 3In a large pan over medium heat, add the oil from the sundried tomatoes. Once hot, add the chicken and cook on each side untouched for 3-4 minutes or until cooked through and no longer pink.
Step 4While the chicken cooks, add the cottage cheese, broth, garlic powder and oil from the sundried tomatoes in a high speed blender and blend until smooth and the cottage cheese is no longer chunky or chalky, approximately 4-5 minutes.
Step 5Add the cooked and drained pasta to the pan with the chicken. Lower the heat to low and add the blended cottage cheese sauce, parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir to melt the cheese and heat the sauce over low heat to avoid clumping. You can also remove from the heat prior to adding the sauce to be sure you do not cause any clumping!
Step 6Add the spinach and stir to wilt. Serve topped with freshly chopped basil, parmesan cheese and adjust with salt and pepper, as needed.
