Start by bringing a large pot of salted water to a boil. Add the San Remo gluten-free penne and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the crushed garlic and chili flakes, cooking for an additional minute until fragrant.
Pour in the two tins of chopped peeled tomatoes. If you prefer a sweeter sauce, add the optional sugar to balance the acidity of the tomatoes. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the smooth low-fat cottage cheese until well combined. Then, fold in the fresh basil and baby spinach leaves. Cook just until the spinach is wilted, about 2 minutes.
If you haven’t already prepared the chicken, now is the time to cook it. You can grill, bake, or pan-sear the chicken breasts until fully cooked and golden brown. Once done, slice them into bite-sized pieces. Add the cooked pasta and chicken to the tomato sauce, tossing everything together to ensure the pasta is evenly coated.
Taste the pasta and season with sea salt and pepper as desired. Serve hot, garnished with freshly grated parmesan cheese.
