Description
This spicy rigatoni takes everything you love—heat, creaminess, and a satisfying bite—and powers it up with ultra-lean ground chicken, cottage cheese, and a bold blend of seasonings. We’ve doubled the recipe and added smoky, cheesy, and herby twists that deliver comfort and protein in every forkful.
Ingredients
16 oz rigatoni (or high-protein pasta if preferred)
32 oz (2 lbs) 96/4 ground chicken
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp smoked paprika
2 tsp garlic paste
1 tsp crushed red chili flakes (adjust to heat preference)
2 small red chili peppers, finely chopped (optional for extra kick)
For the Sauce:
480g fat-free cottage cheese
Splash (4–6 tbsp) unsweetened almond milk
1 cup Newman’s Own Fire Roasted Tomato Sauce
112g fat-free mozzarella cheese
Optional twists:
1 tbsp tomato paste (for richness)
1 tsp balsamic vinegar or lemon zest (for brightness)
¼ cup chopped fresh basil or parsley for garnish
Instructions
Cook rigatoni according to package; reserve ½ cup pasta water before draining.
In a large skillet, cook ground chicken over medium heat with Italian seasoning, garlic powder, paprika, garlic paste, chili flakes, and chopped red chilies (if using). Cook until browned.
Blend cottage cheese and almond milk until smooth. Stir in fire-roasted sauce and tomato paste (if using).
Pour sauce into skillet with the chicken. Simmer for 3–4 minutes, then stir in mozzarella.
Add cooked pasta and toss to coat. Use pasta water to loosen sauce if needed.
Finish with balsamic or lemon zest and fresh herbs for a restaurant-style touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 435 / Serving
- Fat: 10g / Serving
- Carbohydrates: 35g / Serving
- Protein: 49g / Serving