Skillet Chicken with Roasted Red Pepper Sauce

Cottage cheese is blended with roasted red peppers, garlic and freshly grated asiago cheese to create a creamy, protein-rich sauce to pair perfectly with the seared chicken and fresh spinach. Serve this with a hearty grain (like farro or wild rice) or mashed potatoes for a simple and comforting weeknight meal!

1. Combine seasonings in a large bowl. Pat chicken breasts dry and rub with the seasoning mixture until well coated.

2. Warm olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes per side, depending on thickness, until brown and cooked to an internal temp of 165 degrees. Transfer to a plate.

3. Add cottage cheese, roasted red peppers, garlic, chicken broth, Asiago (or Parmesan), Italian seasoning, and crushed red pepper flakes to a blender. Blend until completely smooth.

4. Reduce skillet heat to low. Pour the blended sauce into the skillet and stir gently for 3-5 minutes, or until warmed through. Avoid boiling the sauce.

5. Stir in spinach and cook for 2 minutes, or until wilted. Add chicken to the skillet.

6. Garnish with fresh basil and additional grated cheese. Serve!

Skillet Chicken with Roasted Red Pepper Sauce

Serves 4

All you need:

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

4 thinly sliced chicken breasts (about 6 oz each)

1 tablespoon olive oil

Red Pepper Sauce –

1 (16 oz) tub coattage cheese

1 (16 oz) jar roasted red peppers, drained

4 peeled garlic cloves

1/2 cup chicken broth

1/2 cup freshly grated Asiago cheese (or Parmesan)

1/4 teaspoon Italian seasoning

1/4 teaspoon kosher salt

Pinch crushed red pepper flakes

Freshly ground black pepper, to taste

4 cups baby spinach

Fresh basil, for garnish

Additional grated Asiago cheese (or Parmesan), for garnish

All you do:

1. Combine seasonings in a large bowl. Pat chicken breasts dry and rub with the seasoning mixture until well coated.
2. Warm olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes per side, depending on thickness, until brown and cooked to an internal temp of 165 degrees. Transfer to a plate.
3. Add cottage cheese, roasted red peppers, garlic, chicken broth, Asiago (or Parmesan), Italian seasoning, and crushed red pepper flakes to a blender. Blend until completely smooth.
4. Reduce skillet heat to low. Pour the blended sauce into the skillet and stir gently for 3-5 minutes, or until warmed through. Avoid boiling the sauce.
5. Stir in spinach and cook for 2 minutes, or until wilted. Add chicken to the skillet.
6. Garnish with fresh basil and additional grated cheese. Serve!