Farfalle with Cherry Tomatoes, Spinach & Chicken

Ingredients

• 1 cup (160 g) cherry tomatoes
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 2 1/2 oz (70 g) red lentil farfalle
• 4 1/2 oz (130 g) chicken breast
• 1 garlic clove
• 2 cups (60 g) spinach
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1/4 cup (60 g) plain Greek yogurt, 2%
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1 1/4 tbsp (5 g) basil, torn
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C) and roast the tomatoes with half the oil on a rimmed baking sheet 12 minutes, until they split and slump.
2. Boil the pasta until al dente, keeping a splash of the water. Meanwhile cut the chicken into strips and cook it in the rest of the oil over medium-high heat 5 minutes, to 165°F (74°C), adding the garlic for the last minute, then the spinach to wilt.
3. Off the heat, toss the drained pasta with the chicken, tomatoes, cottage cheese, yogurt, a splash of pasta water and the salt. Crush a few tomatoes as you go. Finish with the Parmesan and basil.