Lemon Spinach Chicken Pasta
This original recipe had ricotta cheese, a different pasta, much more steps, and no protein. We have a protein at every meal philosophy so the chicken was an easy add-in. Shrimp could be added too.
Bonus - one-pot cooking is the best and my son really likes this one.
1 package of Dreamfield Penna pasta (or any brand)
4 cooked chicken breasts, cut into cubes
1 cup Daisy cottage cheese
1 cup fresh grated Parmesan cheese
1 tbsp fresh lemon juice
1 cup plain water
1/2 tsp Himalayan salt
1/2 tsp black pepper
5 oz spinach
1/4 tsp crushed red pepper (can add more if you like a hotter zing)
Cook the pasta by the package directions
Drain and return to pan
Add all remaining ingredients and stir until well blended and the spinach is wilted.
Serves 6 - 5 oz servings