Description
A satisfying and easy-to-prepare pasta dish featuring rotisserie chicken, fresh broccoli, and a creamy sauce made with Greek yogurt and cottage cheese.
Ingredients
Scale
- 12 ounces whole-wheat penne or fusilli pasta
- 3 cups fresh or frozen broccoli florets
- 2 cups shredded rotisserie chicken
- 1/2 cup low-fat Greek yogurt
- 1/4 cup low-fat cottage cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chopped parsley
- Extra grated Parmesan, optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook for 7 minutes. At the 5-minute mark, add broccoli florets.
- Drain pasta and broccoli, reserving ½ cup pasta water.
- In the same pot, heat olive oil over medium heat, sauté garlic and red pepper flakes for about 30 seconds.
- Lower heat and stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest, whisking in reserved pasta water gradually.
- Add shredded chicken, pasta, and broccoli to the pot and gently toss in the sauce.
- Stir in grated Parmesan and parsley, season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and parsley.
Notes
For make-ahead tips, cook pasta and broccoli in advance. Customize with more vegetables or different proteins if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 30mg