Step 1

Bring a pot of water to a boil, generously season with salt and cook the pasta for 3 minutes less than the packet instructions. Drain and set aside.

Step 2

Add the chicken into a bowl and mix with dried Italian herbs and salt and pepper.

Step 3

In a blender, add cottage cheese, chicken stock, onion powder, garlic powder, smoked paprika, parmesan cheese, sun-dried tomatoes, and salt and pepper. Blend on high speed for 2-3 minutes or until well combined, and the cheese is smooth and no longer grainy.

Step 4

Place a large-rimmed pan or pot over high heat. Add sun-dried tomato oil and seasoned chicken. Cook for 4-5 minutes, mixing occasionally. If your pan or pot is not large enough, you must do this in batches.

Step 5

Turn the pan down to medium-low. Add the drained pasta to the chicken and pour over the cottage cheese mix. Mix well to combine and cook for 1-2 minutes or until well combined. Add the spinach and cook for 1 minute or until wilted. Remove from the heat.

Step 6

Portion into 5x meal prep containers. Garnish with parmigiano reggiano, and cracked black pepper. Dig in.