Creamy Pesto Chicken Pasta

Ingredients

• 1 lb raw chicken breast, usually 2 large breasts
• 8 oz dry penne noodles, roughly 2 cups; Banza assumed for nutrition
• 2 cups 2% cottage cheese
• 1/4 cup basil pesto
• 1/4 cup grated Parmesan
• 4 cups raw baby spinach, loosely filled
• 3 cups raw sliced mushrooms
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Black pepper to taste
• 1/2 to 1 cup reserved pasta water

Method

1. Heat oven to 400 F. Coat chicken with olive oil, garlic powder, Italian seasoning, and pepper. Bake about 20-25 minutes, longer if thick, until each breast reaches 165 F. Rest 5 minutes and dice.
2. Cook pasta according to its package until just tender. Reserve 1 cup pasta water before draining.
3. Cook mushrooms in a nonstick skillet until tender and their liquid evaporates. Add spinach and wilt.
4. Blend cottage cheese, pesto, and 1/2 cup pasta water until smooth. With the heat off, toss with pasta, chicken, vegetables, and Parmesan. Add more pasta water as needed; do not boil the sauce.
5. Divide evenly into four containers.