10ounceselbow macaroni, or other small cut of pasta
2medium shallots, finely chopped
2tablespoonslow sodium chicken broth
2tablespoonsfresh chives, chopped
Salt and freshly ground black pepper
Place the cottage cheese in a small bowl and set aside to come to room temperature. Bring a pot of salted water to a boil for the pasta.
In a separate pan, melt the butter over medium heat. Add the shallots and sauté until soft and fragrant, 2 to 3 minutes. Add the chicken broth and bring to a gentle simmer, then whisk in the sour cream until smooth. Reduce the heat to low and keep warm.
Cook and drain the pasta according to package directions and add to the shallot-sour cream mixture. Season to taste with salt and pepper. Stir in the cottage cheese and chives, combine well, adjust the seasoning if necessary and serve immediately.