Creamy Spinach and Broccoli Pasta with Chicken

Directions

1Bring a large Dutch oven of heavily salted water to a boil. Cook pasta until al dente, according to package directions. Remove with a slotted spoon or spider and transfer to a medium bowl. Toss with a little olive oil to avoid sticking. Set aside. Reserve 1 cup of pasta water and keep the remaining water in the Dutch oven at a boil.

2Fill a large bowl with ice water. In the same pot of boiling water, add broccoli and cook until lightly softened, 3-4 minutes. Add spinach and cook until bright in color, 30 seconds. Remove the broccoli and spinach together, then transfer to the ice bath. Drain boiling water. Once cool enough to handle, wring out the vegetables, removing as much water as possible.

3Add the greens to the bowl of a food processor, along with cottage cheese, Parm, almonds, 1 tablespoon olive oil, garlic, lemon zest, and lemon juice. Mix until smooth and creamy, then season to taste with salt and pepper.

4In the same Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Season chicken with salt and add to the pot. Cook, occasionally breaking up the pieces with the back of a wooden spoon, until chicken is no longer pink and fully cooked through, 5-7 minutes. Reduce the heat to medium-low and add pasta, green sauce, and a splash of pasta water. Mix to combine, creating a thin, glossy sauce, adding more water as needed.