Prep:

1. Prepare the ingredients: Chop the yellow onion, sweet peppers, garlic, and red chilies (if using) as indicated in the ‘ingredients section). Measure out the black beans, sweet corn kernels, and blend the cottage cheese if a smoother texture is desired. (I use a handheld immersion blender directly in the carton since I use it for many recipes with cottage cheese)

High Protein Chicken Taco Pasta:

1. Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Drain and set aside.
2. Sauté the veggies and aromatics: Heat ½ tablespoon of olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the yellow onion and sweet peppers. Sauté for a minute until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant.
3. Cook the ground chicken: Add the ground chicken and half of the taco seasoning. Cook for 2-3 minutes, breaking up the clumps with your spatula, until just cooked and aromatic.
4. Stir in the remaining veggies, tomato paste and seasonings: Add the canned diced tomatoes, double concentrated tomato paste, black beans, sweet corn, remaining taco seasoning, kosher salt, crushed red pepper flakes, ground cayenne, smoked paprika, and water. Mix well to combine and simmer for 2-3 minutes to allow the flavors to meld.
5. Add the pasta: Add the cooked pasta and mix until evenly combined.
6. Stir in the cottage cheese: Stir in the cottage cheese until combined. Switch off the heat.
7. Serve: Divide evenly onto plates or in bowls. Garnish with grated cheddar cheese, chopped cilantro any other toppings of choice. Serve immediately.