Creamy Leek, Pea, and Chicken Pasta

Ingredients

• 1 tsp pepper black freshly ground
• 1 cup small-curd cottage cheese 
• 2 tablespoons optional: dill fresh chopped
• 1 teaspoon kosher salt 
• 2 small leeks trimmed sliced
• 4  lemon wedges 
• 1 cup chicken broth reduced-sodium
• 4 teaspoons olive oil extra-virgin
• 1 cup peas frozen
• 2 cups coarsely unseasoned rotisserie chicken shredded
• 8 ounces pasta like spaghetti 

Equipment

• bowl
• sauce pan

Directions

1. Cook pasta until al dente, adding peas in the last few minutes of cooking.
2. Drain and put in a large serving bowl.
3. Meanwhile, in a small saucepan, bring broth to a simmer.
4. Add leeks and cook until softened, about 5 minutes. Stir in chicken and cook until warm.
5. Pour broth mixture over drained pasta. Stir cottage cheese, dill, and salt into pasta. Top each serving with freshly ground black pepper to taste and 1 tsp. oil.
6. Serve with lemon wedges.