Cottage Cheese Pasta Sauce with Roasted Red Bell Pepper and Chicken

4 standard portions

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Ingredients

• 1 cup cottage cheese
• ¼ cup grated Parmesan cheese (plus more for garnish)
• 8 ounces roasted red bell peppers (jarred in brine, drained )
• 3 garlic cloves (minced)
• 1 tablespoon olive oil
• 1 pound ground chicken (or substitute ground turkey, beef, or omit for a vegetarian version)
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper
• 1½ teaspoons smoked paprika
• 8 ounces dried pasta ( gluten-free protein pasta used, but any variety works)
• Fresh basil (for garnish)

Method

1. Cook the pasta in salted water according to package instructions. Drain and set aside.
2. Meanwhile, in a blender or food processor, combine the cottage cheese and roasted red bell peppers. Blend until completely smooth and set aside. Do not heat this sauce directly to avoid curdling.
3. Blend until completely smooth and set aside. Do not heat this sauce directly to avoid curdling.
4. In a large skillet, heat olive oil over medium heat. Add the ground chicken, season with smoked paprika, salt, and pepper, and cook until fully browned, breaking it up as it cooks (5-7 minutes).
5. Add and sauté minced garlic for 30 to 60 seconds until fragrant.
6. Turn off the heat. Add the blended cottage cheese sauce and cooked pasta to the skillet with the chicken, stirring gently to combine. Let the residual heat warm the sauce slightly, but do not return it to direct heat. Use a splash of reserved pasta water if needed to loosen the sauce to your desired consistency.
7. Serve immediately, garnished with fresh basil and extra-grated Parmesan cheese.