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cottage cheese pasta sauce with roasted red bell pepper and chicken in a skillet, garnished with fresh basil leaves.
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Cottage Cheese Pasta Sauce with Roasted Red Bell Pepper and Chicken

Cottage Cheese Pasta Sauce with roasted red peppers and ground chicken is the most delicious way to create a high-protein pasta dish that is packed with savory, cheesy flavor. This recipe is made in 30 minutes, and is easy to customize for your family.
Author Diana
Servings 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Large pot and colander, for the pasta
  • Food processor, or blender
  • Large skillet
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients

  • 1 cup (240 g) cottage cheese
  • ¼ cup (25 g) grated Parmesan cheese plus more for garnish
  • 8 ounces (225 g) roasted red bell peppers jarred in brine, drained
  • 3 garlic cloves minced
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450 g) 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 (225 g) dried pasta gluten-free protein pasta used, but any variety works
  • Fresh basil for garnish

Instructions

  • Cook the pasta in salted water according to package instructions. Drain and set aside.
    rigatoni boiling in a pot of water, viewed from overhead.
  • 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.
    cottage cheese, parmesan cheese, and roasted red peppers in the bowl of a food processor.
  • Blend until completely smooth and set aside. Do not heat this sauce directly to avoid curdling.
    creamy roasted red pepper cottage cheese pasta sauce in a food processor.
  • 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).
    ground chicken cooked in a skillet with garlic.
  • Add and sauté minced garlic for 30 to 60 seconds until fragrant.
  • 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.
    pasta and cottage cheese sauce added to ground chicken in a stainless steel skillet.
  • Serve immediately, garnished with fresh basil and extra-grated Parmesan cheese.
    orange tinted roasted red pepper cottage cheese pasta sauce coating pasta and ground chicken in a skillet.

Notes

  • Cottage cheese can separate or curdle when overheated. Always add it to the pan off the heat and warm it gently with residual heat. This preserves the smooth, creamy texture and prevents graininess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling, ideally by warming slowly on the stove with a splash of water.

Nutrition

Serving: 1.75cups (350-400g) | Calories: 498kcal | Carbohydrates: 48g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1705mg | Potassium: 897mg | Fiber: 3g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 27mg | Calcium: 148mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/cottage-cheese-pasta-sauce/